EGGless Lemon Poppy Seed Cookies

Eggless lemon Poppy Seed Cookies are buttery and super simple to make. The black poppy seeds make it look pretty and delicate. They are buttery and crisp and just melt in your mouth. I have used the recipe of my Eggles Butter Cookies and have added lemon zest and Poppy seeds to it. I like it the way it is but my mom thought it should have the tanginess and hence I added the icing on top. It did taste much better I must say. I made a huge batch of these along with Pistachio Cranberry Biscotti and distributed it among friends 🙂

Ingredients 

340 gms – Unsalted butter,room temperature

1 cup – Castor sugar

1 tsp – Lemon zest

2 tbsps – Black poppy seeds

3 1/2 cups – All purpose flour

1/4 tsp – salt

For Icing

4 tbsps – Icing sugar

1 tbsp – Lemon juice

Method 

Cream the butter and sugar using an electric blender. This will usually take 8 minutes. Till the mixture gets creamy, fluffy and light.

Add Lemon zest and poppy seeds and let it mix.

Reduce the speed to 1 and now gradually add the All Purpose Flour and salt. 

Once the dough comes together, wrap it in a clingfilm. Flatten it into a disk and refrigerate for 15 to 20 minutes.

Remove the dough disks and place them in between two layers of grease proof paper and roll it to a 3mm thick sheet and place it in the refrigerator for 15mins. This will harden the dough and help cut crisp, sharp edges.  

Preheat the oven to 180degree. Line the cookie sheet with parchment paper.

Cut the cookies using 2″cookie cutter.

Place the cut shapes on the cookie sheet with one finger distance and place it in the refrigerator for 15 mins.

Bake for 10 to 12 minutes or till they are golden brown and darker at the edges.

Leave them on the cookie sheet for a couple of minutes and then transfer them onto a cooling rack. let it cool completely. Store it in an airtight container.

For icing the cookies mix the sugar and lemon juice and spread it over the cookies into a thin layer and air dry it. Store it in an air tight container.