Chocolate-Filled Poppy Seed Cookies
Another addition to my Christmas cookie platter collection.
1 cup butter softened
1/2 cup sugar
2 egg yolks
1 tsp vanilla extract
2 cups all purpose flour
3 tbsp poppy seeds
1/4 tsp salt
1 cup chocolate chips melted (I found that 1/2 cup would be plenty)
Cream butter and sugar together, beat in egg yolks and vanilla
Combine flour, salt and poppy seed together in another bowl.
Gradually add the flour mixture to the butter mixture.
Roll into 1 inch balls and place them 2 inches apart on an ungreased baking sheet. Using the end of a wooden spoon, make an indentation in the center of each ball.
Bake at 375F for 10-12 minutes or until lightly browned. Immediately make an indentation in the center again. Cool slightly and fill with melted chocolate chips.
Music by Jason Shaw Jason Shaw@audionautix.com
Lemon Poppy Seed Cookies
Lemon Poppy Seed Cookies are soft and chewy, topped with a delicious and luscious Cream Cheese Frosting, and tangy Lemon Curd.
Recipe:
Lemon Poppy Seed Cookie Dough
2 cups all-purpose flour (255 grams)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter room temperature (169 grams)
1 cup granulated sugar 200 grams
1 large egg room temperature
2 tbsp lemon zest from 2 lemons
1 tbsp lemon juice
2 tsp vanilla extract
3 tsp poppy seeds
Cream Cheese Frosting
1 cup cream cheese room temperature (226 grams)
12 tbsp unsalted butter room temperature (170 grams)
3 cups powdered sugar (375 grams)
1/2 tsp vanilla extract
Lemon Curd
1 Lemon Curd Recipe recipe here:
To decorate
2 tbsp poppy seeds
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Lemon Poppy Linzer Cookies
Linzer cookies are a tradition in wintertime, or any other time you crave delicious cookies. This delicate pastry, made of almonds, flour, butter and sugar bakes up perfectly crispy and melts in your mouth. Sandwich the cookies with raspberry jam, lemon curd, strawberry preserves or chocolate. You can never go wrong and possibilities are endless.
In my recipe, I love to include poppy seeds that provide that perfect delicate crunch. You can omit them if you wish and you'll still have a perfectly delicious cookie.
I hope they become your wintertime tradition, too.
Lemon Poppy Linzer Cookies with Seedless Raspberry Jam
Ingredients:
2 Cups AP Flour (240 grams)
½ Cup Cornstarch (65 grams)
¾ Almond Flour (72 grams)
¼ tsp Salt (1.5 grams)
2 Tbsp. Poppy Seeds (16 grams)
1 Cup Unsalted Butter (227 grams), at room temperature
1 Cup Icing Sugar (120 grams)
2 Large Egg Yolks (40 grams)
2 Tbsp Lemon Juice (25 grams)
1 ½ tsp Lemon Zest (3-4 grams)
½ tsp Vanilla Extract (2 grams)
Preparation:
In a medium sized bowl, mix together 2 Cups AP Flour, ½ Cup Cornstarch, ¾ Cup Almond Flour, ¼ tsp Salt and 2 Tbsp. Poppy Seeds. Set aside.
To a mixer bowl, add 1 Cup Unsalted Butter and 1 Cup Icing Sugar. Mix first on low and then on high for 3-5 minutes, or until the butter becomes pale and fluffy. Now add 2 Large Yolks and mix together well. Next, add 2 Tbsp. Lemon Juice, 1 ½ tsp Lemon Zest and ½ tsp Vanilla Extract. Mix on medium high until it’s all combined. Now add the dry ingredients and only mix until combined.
Place plastic wrap on a work surface and transfer ⅓ of the dough onto it. Wrap the dough and continue with the rest. Refrigerate until firm, for about 1 hour.
Remove the dough from the fridge and let it soften for about 5-10 minutes, before rolling.
Flour the work surface and roll the dough to ⅛” (3 mm) thick. Cut out the shapes using a cookie cutter and place on a lined baking sheet. Gather the leftover dough, wrap again and place back in the fridge while you work with the rest of the dough. If the dough becomes too soft or sticky during rolling, refrigerate it for about 15-20 minutes.
Place the first tray of cutout cookies in the refrigerator for 30 minutes before baking. Preheat the oven to 350 °F (177 °C). Now cut out the second tray of cookies. Use either the smallest cookie cutter or a piping tip to cut out a hole in the middle of the cookies. Refrigerate for 30 minutes before baking.
Bake the cookies for 11-12 minutes, or until the edges just begin to turn light brown. Cool on the baking tray for 5 minutes and then transfer to a cooling rack to cool completely.
Line up all of the cookies with the hole in the center on a baking sheet and dust with icing sugar.
Place about ½ tsp of seedless raspberry jam in the middle of the rest of the cookies. Gently top with the sugar dusted cookies.
Store the cookies in a container at room temperature for several days.
Wrap well and freeze for longer storage.
Enjoy :-)
Happy baking!
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