After 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.
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.
You can make them up to 3 days before you are ready to bake (or 4 weeks! if you freeze instead).
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
3 egg yolks
3/4 cup sugar
2 tbsp meyer lemon zest
1 tsp vanilla extract
2 1/4 cup flour
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.
If you are using a stand mixer, be sure to scrape the sides intermittently while mixing.
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.
Prep your counter by spreading out poppy seeds on parchment paper.
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.
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.
Bake in the oven for 10-12 minutes.
Allow to cool completely before serving.