I am always looking for an excuse to eat strawberries and whip cream- what better time than early spring!Lemon Poppy Seed Cookie
2 1/2 C All- Purpose Flour
1 t Baking powder
1/2 t Salt
1/2 C Butter, softened
2/3 C Sugar
1 egg
2 t Lemon Zest- I like more
2 T Lemon Juice
2 T Poppy Seeds
Directions:
In a small bowl whisk together flour, baking powder, and salt; set aside
Beat butter and sugar until smooth, beat in egg, zest, and juice until fluffy, 1 minute.
Gradually beat in flour mixture on low, just until combined.
Add in poppy seeds, stir to combine.
Divide dough in half. Flatten each into square, wrap in plastic.
Refrigerate 2 hours or overnight. Let stand at room temp for 15 min, before rolling out. Heat oven to 350.
Bake 8-10 min.
Remove from pan immediately and cool on rack
Do with the strawberries and cream as you wish!!!
