Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Coriander | not in our table | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups all-purpose flour
- ½ tsp baking powder
- 1½ tsp freshly grated lemon zest
- 1 tsp ground coriander
- 2 tbsp poppy seeds
- ¼ cup salted butter; softened
- 1 cup white sugar
- 2 large egg yolks
- 1 large egg
- 1½ tsp pure lemon extract
Directions
Preheat oven to 300°F.
In a medium bowl combine flour, baking soda, lemon zest, coriander and poppy seeds.
Mix well with a wire whisk and set aside.
In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste.
Scrape down side of bowl, then add yolks, egg and lemon extract.
Beat at medium speed until light and fluffy.
Add the flour mixture and mix at low speed just until combined.
Do not overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.
Bake for 23-25 minutes until cookies are slightly brown along edges.
Immediately transfer cookies with a spatula to a cool surface.
Category:Cookie Recipes
Category:Lemon extract Recipes
Category:Poppy seed Recipes
Category:World Recipes
Category:Wheat flour Recipes
Category:Lemon peel Recipes
Category:Egg yolk Recipes
Category:Egg Recipes