last minute quick lemon poppyseed cookies
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I used this recipe: marthafuckinstewart
Basically only used it as an ingredient list. I did not go to the trouble of melting half the butter with the lemon zest.
I like to instead rub the lemon zest in with the cane sugar when I make these. I do this process with any dessert with citrus zest, idk I just feel like the flavor is bright with this process. I do it first and let it rest 10-15 mins.
Then just cream the lemon sugar with the room temp butter as normal and follow the rest of the recipe. I dont know her oven, but I know mine, and baked them at 350 for 12 mins. Recipe says makes 30 cookies, but I don’t play that and made 24.
Delicate little cookies that were very quick to pull off, enjoyed them on a late spring night plated with tea
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C Cooking shared this topic on
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I used this recipe: marthafuckinstewart
Basically only used it as an ingredient list. I did not go to the trouble of melting half the butter with the lemon zest.
I like to instead rub the lemon zest in with the cane sugar when I make these. I do this process with any dessert with citrus zest, idk I just feel like the flavor is bright with this process. I do it first and let it rest 10-15 mins.
Then just cream the lemon sugar with the room temp butter as normal and follow the rest of the recipe. I dont know her oven, but I know mine, and baked them at 350 for 12 mins. Recipe says makes 30 cookies, but I don’t play that and made 24.
Delicate little cookies that were very quick to pull off, enjoyed them on a late spring night plated with tea
My senses have been annihilated, everything within me is screaming that these are beheaded muffin tops. They look fantastic!
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I used this recipe: marthafuckinstewart
Basically only used it as an ingredient list. I did not go to the trouble of melting half the butter with the lemon zest.
I like to instead rub the lemon zest in with the cane sugar when I make these. I do this process with any dessert with citrus zest, idk I just feel like the flavor is bright with this process. I do it first and let it rest 10-15 mins.
Then just cream the lemon sugar with the room temp butter as normal and follow the rest of the recipe. I dont know her oven, but I know mine, and baked them at 350 for 12 mins. Recipe says makes 30 cookies, but I don’t play that and made 24.
Delicate little cookies that were very quick to pull off, enjoyed them on a late spring night plated with tea
How solid are they? From the picture it’s hard to tell if they have a crisp texture or more chewy, brittle, you get the idea. They sound delicious though, might have to try this.
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I used this recipe: marthafuckinstewart
Basically only used it as an ingredient list. I did not go to the trouble of melting half the butter with the lemon zest.
I like to instead rub the lemon zest in with the cane sugar when I make these. I do this process with any dessert with citrus zest, idk I just feel like the flavor is bright with this process. I do it first and let it rest 10-15 mins.
Then just cream the lemon sugar with the room temp butter as normal and follow the rest of the recipe. I dont know her oven, but I know mine, and baked them at 350 for 12 mins. Recipe says makes 30 cookies, but I don’t play that and made 24.
Delicate little cookies that were very quick to pull off, enjoyed them on a late spring night plated with tea
Looks good, never thought about lemon cookies but should. Slightly disappointed that there isn’t a site called Martha Fuckin’ Stewart, though.
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I used this recipe: marthafuckinstewart
Basically only used it as an ingredient list. I did not go to the trouble of melting half the butter with the lemon zest.
I like to instead rub the lemon zest in with the cane sugar when I make these. I do this process with any dessert with citrus zest, idk I just feel like the flavor is bright with this process. I do it first and let it rest 10-15 mins.
Then just cream the lemon sugar with the room temp butter as normal and follow the rest of the recipe. I dont know her oven, but I know mine, and baked them at 350 for 12 mins. Recipe says makes 30 cookies, but I don’t play that and made 24.
Delicate little cookies that were very quick to pull off, enjoyed them on a late spring night plated with tea
For a moment I thought there was a hip new recipe website that ironically calls itself “Martha fucking Stewart” and I was like “how cool is that?”.
Looks good, would eat.
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How solid are they? From the picture it’s hard to tell if they have a crisp texture or more chewy, brittle, you get the idea. They sound delicious though, might have to try this.
They are soft, like a lemon poppyseed sugar cookie
I’ve been cooking so long I just use recipes as guides, there are hundreds of lemon poppyseed cookie recipes out there, this isn’t even my favorite one! Had 40 mins to plan for guests so I just made this real quick. Definitely try out the flavor!
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My senses have been annihilated, everything within me is screaming that these are beheaded muffin tops. They look fantastic!
They look like muffin tops probably because I tried to use the cup trick, where you take a drinking glass and invert it to encircle the cookie, swirling the edges evenly when they’re fresh from the oven. Makes uniform edges on the cookies.
Except my cup was too small/cookies too large, eh, ehh, eh
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They look like muffin tops probably because I tried to use the cup trick, where you take a drinking glass and invert it to encircle the cookie, swirling the edges evenly when they’re fresh from the oven. Makes uniform edges on the cookies.
Except my cup was too small/cookies too large, eh, ehh, eh
I won’t lie, they still look fantastic. If anything, their peculiar appearance is enticing. There’s a unique sort of curiosity bred from the edge of one thing bleeding into another. Poppy seed muffin? Poppy seed cookie? I’d eat either!
