Lemon Poppyseed Slice and Bake Cookies
This has been a week of recovery. But working full time doesn’t allow much time to actually rest. And neither does baking. This. This didn’t allow me much rest, because I had to bake it and then eat it.
The baker’s plight.
With copious amounts of sugar pulsing through my veins all I could do was attempt to clean my apartment, workout until my legs gave way and then not sleep because of the lingering and residual effects of too much sugar.
It was like Rod and Todd tasting their first pixie stix. (And after searching the internet machine there is apparently not one video of that quintessential Simpsons moment. YouTube Fail. But if you’re a Simpsons fan, you know which one I’m talking about…)
With so much sugar slowing down my blood stream I have still had these beauties on the back burner, waiting to be showcased. They are so yummy – and not dessert like at all – and really I just couldn’t wait to share them with you, even with my still-sugar-high and all. I couldn’t hold back from you. That’s how giving I am.
We could try and classify them as a breakfast item and not cookies, since Lemon Poppyseed muffins are kinda sorta breakfast food..and these cookies are lemon poppyseed. No? Not working? Oh well. I tried.
You can’t blame a girl for tryin’.
This weekend Ben is coming home again, to get his pick up after a dismal two weeks without it and I figure that since I get to see him for a whole day (you have no idea how exciting that is. And yes, it is equally sad.) I might have to make an extra batch for him to take back to the Palouse – until he comes home next Wednesday for his nursing school orientation! Then I’ll get to see him for 5 days, to which by then I’m sure I’ll be kicking his ass back out the door to go back to work again. Five days of him will be enough to get me through another 3 weeks without him.
The moral of that anecdote is – I’m marryin’ a murse, a sexy one at that. And I can’t wait for him to be home full time again. Long distance quite simply blows.
In summation – Huck won’t be allowed on the bed for a whole week with Ben around. (Huck and I are equally sad about that.) These cookies are practically a legit breakfast food and I get to see my fiance. All wins in my book. Except the Huck not cuddling with us thing. Three human sized mammals on a queen size bed – you try and figure out the logisticals of that…
It’s like Rose floating in the ocean on that damn door. She could have let Leo on there, but – she’s a stubborn snob. He could have fit…much like Huck technically “could” fit on the bed with us. In either case I guess it just wasn’t meant to be.
*wipes frosting from face* Wow, a whole lot just happened. Happy Friday all!Print
Lemon Poppyseed Slice and Bake Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Perfect for keeping in the fridge or freezer when that cookie craving arises. Make 2 or a whole roll!
- 1/2 cup Sugar
- 1/4 cup Brown Sugar
- 1/4 tsp Salt
- 1 1/2 sticks of Butter
- 1 Tbsp Vanilla
- 1/2 tsp Almond Extract
- 1 Egg
- 1 1/2 cup Flour
- 1 Tbsp Lemon Zest
- 1 Tbsp Lemon Juice
- 2 1/2 Tbsp Poppy Seeds
- In large bowl combine flour, baking soda, baking powder and salt. Whisk together and set aside.
- In mixer, combine sugar and butter beating until mixed and fluffy. Add in egg, vanilla and almond extracts. Add in flour/salt/baking soda/powder mixture and just combine.
- Remove dough and divide into two equal portions.
- Place 1/2 of the dough back into the mixer and beat in lemon zest and lemon juice. Remove. Flatten and wrap in plastic wrap. Place in fridge to chill about 20 minutes.
- Place second 1/2 of the dough into the mixer and combine with poppy seeds. Beat until seeds are evenly distributed. Remove from mixer, and flatten slightly, wrap in plastic wrap and chill for about 20 minutes.
- After 20 minutes, flour a surface to roll your cookies out on. Flatten each dough separately so that they form a 10″ by 7″ rectangle. Cut edges to ensure they are smooth and uniform.
- Lay one dough on top of the other. Taking the long side of the dough, roll both doughs tightly together. Pinch seams of the doughs to make sure they don’t unravel.
- Wrap the dough log into plastic wrap tightly. Allow to chill for about an hour and then you can unwrap to slice off and bake however many cookies you wish – from 2 − 20.
- Preheat oven to 350. Slice cookies about 1/3-1/2″ each. Place on cookie sheet and bake for about 15 minutes until they are golden brown. Let cool on cookie sheet for about 10 minutes after they are removed from the oven so they cool slowly and resist crumbling.
*Note* The dough logs can also be frozen for up to two months. You can slice and bake them straight from the freezer, just increase the baking time by about 2 minutes extra.
Inspired by America’s Test Kitchen Slice and Bake Cookies
Oh, Megan! These look so scrumptious. I can smell the lemon and can feel the crunch of the poppy seeds! 🙂 Good to know you are getting some rest.
Um, I am totally digging these cookies! My Dad loves lemon anything for dessert. I need to whip up a big batch for Father’s Day! I hope you get to relax this weekend!
I would definitely eat these cookies for breakfast, no problem.
You know, I always thought the same damn thing about Rose and that floating door or whatever kind of debris is was. I’m pretty sure I’d be able to make it work so that one of us wouldn’t have had to DIE OF HYPOTHERMIA in that kind of situation. although that wouldn’t have been much of a movie then if everyone lived. Glad someone else thinks about these things too though.
As for the cookies…gimme. lemon poppyseed is pretty much my favorite “traditional” flavorful pairing. Put it in a slice and bake and I’m totally sold. 🙂 Enjoy your weekend, missy!
Happy friday! And I love slice and dice cookies. Plus the poppy seeds is just sending me to the moon right now. I can’t wait to get off work today so I can hurry on home and make these babies!
I am way into lemon right now! Love these cookies!
these are so pretty!!!! Happy Friday love! 🙂
I would totally eat these for breakfast! Love these!
this is so cool looking! Happy Friday and I love youuu 🙂
i want these. like right now!
Love the swirls on your cookies…I will definitely try this recipe.
These are stunning! By far the prettiest slice & bake cookie I’ve ever seen!
ps I didn’t know he was in Palouse!!!! It’s famous for 150+ bushels of wheat/acre! A wheat breeder’s dream! Ok, this girl’s dream 😉
You didn’t know he was on the Palouse? Oh wow – I coulda swore I told ya that! It is a wheat-lover’s paradise! He grew up on the Palouse and we met in college at WSU. It’s my happy place. haha And if you don’t love the wheat there are always plenty of Lentils there! haha Hope busy season is going well, hope you and the hunny get to relax soon. 🙂
FACT: Rod and Tod’s first Pixie Stix experience was one of the best Flanders moments in Simpsons history.
The cookies look lovely, and I hope that you guys are able to finish out the long distance thing without too much trauma. TH and I did it for an entire school year while I taught in MI and he worked in DC. Totally sucked. But visiting DC was super fun.
Oh these look good – so good in fact I think I’ll have to make them – then eat them –
OMG, how gorgeous are these?!
These look beautiful! So fun to share a dinner at Canlis together. Hope to see you again soon.
Can I order a dozen or two? Where is the paypal button? =)
These look so good. And like they would be perfect with a little lemon ice cream to make up some ice cream sandwiches. Yuuuuum
these are gorgeous + i love that they’re slice + back. so much easier than individually rolling out each one. and i agree with jackie – they”d be great with lemon ice cream!
Call it a hunch, but I’m pretty sure you could briefly dunk frozen slices of these cookies in your coffee in the morning and call it breakfast.
Ohhhh these are look so retro! Love them Megan!
Simply beautiful cookies and I have everything needed to make them. Thanks so much for posting the recipe for this delectable confection!
You left out the baking soda and baking powder measurements! 🙂
Oh geez!! I’ll make those changes ASAP! Thanks!
Please add the baking soda and baking powder amounts, if the recipe calls for those ingredients.