Lemon Poppy Seed Cookie Dough:
2 cups all-purpose flour 255 grams
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter room temperature (169 grams)
1 cup granulated sugar 200 grams
1 large egg room temperature
2 tbsp lemon zest from 2 lemons
1 tbsp lemon juice
2 tsp vanilla extract
3 tsp poppy seeds
Cream Cheese Frosting
1 cup cream cheese room temperature (226 grams)
12 tbsp unsalted butter room temperature (170 grams)
3 cups powdered sugar 375 grams
1/2 tsp vanilla extract
Lemon Curd:
6 tbsp unsalted butter at room temperature 84 g
2/3 cup granulated sugar 133 g
4 large eggs
1/2 cup lemon juice 120 ml
6 tbsp lemon zest 30 g
1/4 tsp salt
Piesandtacos :
Cookies
Lemon Curd
Cookie dough
Mix flour, baking powder, baking soda, and salt together.
Beat the butter with the sugar for 4 minutes, until creamy and fluffy.
Add the egg, lemon zest, lemon juice and vanilla extract. Beat until combined.
Add the flour mixture and poppy seeds, mix to incorporate.
Scoop the dough into balls, about 1/4 cup.
Place the cookies in the fridge for about 15 minutes before baking.
You can also freeze the cookie dough balls for up to a month.
Bake the cookies in the pre-heated 350F oven for about 20 minutes. If you make smaller cookies, they will take less time to bake. And if you are using convection oven, turn the temperature down to 345, and you may also have to bake the cookies for less time.
Remove from the oven when cookies look puffed, and golden around the edges,
Let the cookies cool before frosting.
Unfrosted cookies can be stored in an air tight container for up to 3 days at room temperature.
Cream Cheese Frosting
Beat the cream cheese and butter until creamy and fluffy, for about 4 minutes.
Add the powdered sugar and vanilla extract.
Mix to combine.If the frosting is too soft, add more powdered sugar to firm up the consistency.
Also, if the frosting doesn’t firm up it could be because the butter and the cream cheese are not too warm. They should ideally be at 72 Fahrenheit.
Lemon Curd
Beat the butter for 1 minute with an electric mixer
Add the granulated sugar and beat for another minute, until creamy.
Next, add eggs, one at a time.
Add lemon juice, zest and salt and mix on low speed until combined. The mixture might look separated-that’s okay.
Pour into a small saucepan with a heavy bottom, place over medium-low heat.
Make sure you don’t let the curd come to a boil at any point, and don’t stop stirring at any point either, because that will lead to the eggs curdling, and the curd will taste like scrambled eggs.
Heat the curd slowly until a candy thermometer reads 170ºF (76ºC). If you don’t have a thermometer, the curd should be thick and coat the back of a spoon. Once you achieve a nice thick curd, remove it to a bowl and place it in the fridge for at least 2 hours. The curd will set and get very thick as it cools.
To decorate
Place the frosting in a piping bag. Pipe a ring of frosting around the edges of the cookie. Place lemon curd in the center. Top the frosting with poppy seeds.
Frosted cookies should be stored in the fridge for up to 5 days. Let them sit at room temperature for 10 minutes before serving.
Nomz with Zena 