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
2 t Lemon Zest- I like more
2 T Lemon Juice
2 T Poppy Seeds
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.
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!!!