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DSCF3138After a holiday hiatus to focus on time with family and friends, it’s been tough to get back in the swing of things!  As much as I love the food surrounding me over Thanksgiving and Christmas, it does seem to envelop one with an extra layer of (eh-em) insulation that lends to a somewhat lackadaisical attitude when attempting to deliver anything impressive in the kitchen.

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My answer to the post-holiday laze: slice-and-bake cookies. Have the energy to make the dough, but don’t quite get around to actually baking all in one go-around?

Have no fear.  These are the perfect cookies for you.

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You can make them up to 3 days before you are ready to bake (or 4 weeks! if you freeze instead).

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I wanted to work with a recipe that wasn’t too sweet or overbearing.  The recipe here is a simple sugar cookie slice-and-bake with meyer lemon zest and a very gentle glaze on the exterior that the poppy seeds can attach to.  In addition to being a nice light alternative to all of the heavy winter treats, the presentation will wow your guests.

Meyer Lemon & Poppy Seed Slice-and-Bakes

Dough
3 egg yolks
3/4 cup sugar
2 tbsp meyer lemon zest
1 tsp vanilla extract
2 1/4 cup flour

Glaze
1/2 cup confectioner’s sugar
1/4 cup meyer lemon juice
1.5 oz poppy seeds

Using a mixer, mix the egg yolks, sugar, butter, milk, vanilla, and lemon zest vigorously for about 3 minutes.

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If you are using a stand mixer, be sure to scrape the sides intermittently while mixing.

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When finished, gather up the dough in a ball, wrap in saran wrap and place in the fridge for 20 minutes or overnight.

Remove the dough from the fridge and divide into four smaller balls.  Using a well-floured surface, form each ball into a roll or log about 1 1/2 inches in diameter.  Set aside.

Then, whisk confectioners sugar and lemon juice in a small bowl until you reach the desired consistency.  I left mine very thin, but you could make a thicker glaze if you would prefer.

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Prep your counter by spreading out poppy seeds on parchment paper.

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Using a small brush, paint the glaze on the exterior of the dough log.  Then, roll the log in poppy seeds until the entire exterior is covered.

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Then, using the parchment paper, you’ll want to wrap the log up tightly in a small package.  Place in the refrigerator for a minimum of two hours or the fridge for up to 3 days.  You can also place in the freezer for up to 4 weeks.

When you are ready to bake, preheat the oven to 350 degrees fahrenheit.  Remove the roll from its packaging.  Use a knife to very thinly slice the log.  The thicker you slice, the more the cookies will taste like shortbread.  The thinner you slice, the more the cookies will resemble wafers.  I recommend about 1/8 of an inch thick.

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Bake in the oven for 10-12 minutes.

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Allow to cool completely before serving.

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Enjoy!

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