1/4 Cup fresh lemon juice (about 1-1/2 lemons)
3-1/2 tsp finely grated fresh lemon zest (about 1-1/2 or 2 lemons)
1 Cup unsalted butter, at room temperature
1-1/2 Cups sugar
1 large egg
2 tsp pure Vanilla Extract
2 Cups all-purpose flour
1 tsp baking powder
1/2 tsp Coarse Salt
1 Tbsp Poppy Seeds, plus more for sprinkling
Preheat oven to 350°F.
In a mixing bowl cream butter and sugar. Add egg, lemon juice, zest and Vanilla.
Slowly add in dry ingredients. If the dough is still very sticky, add in an additional 1/4-1/2 Cup of flour.
If you’re able, chill dough for 30 minutes to 1 hour before baking.
Bake in preheated 350F oven for about 12-13 minutes, rotating the pan after about 6 min. Remove baking sheet from oven when the cookies just begin to brown around the edges. Allow baking sheet to cool 1 – 2 min on a wire rack before using a spatula to remove cookies from the baking sheet to cool completely.
Serve immediately, or store fully-cooled cookies in a sealed container for up to one week.
Adapted from Martha Stewart