poppy seed lemondoodles

Poppy Seed Lemondoodles
Makes about 2 dozen cookies

For the cookie:
1 stick (113 grams) butter
1 3/4 cups (218 grams) flour
1/2 cup (110 grams) sugar
1/4 cup (50 grams) brown sugar, packed
1 tablespoon (11 grams) poppy seeds
1 teaspoon (3 grams) cream of tartar
1/2 teaspoon (2 grams) baking soda
pinch of salt
2 eggs
1/2 teaspoon (2.5 ml) vanilla
zest of one lemon

For the doodle:
1/3 cup (70 grams) sugar
zest of one lemon

Preheat the oven to 375 and line a baking sheet with parchment. In a small saucepan over low heat (or in the microwave) melt the stick of butter. When it has melted remove from the heat and set aside.

While the butter is melting, make your doodle! In a small bowl, or on a clean cutting board, combine the lemon zest with 1/3 cup of sugar. Using the back of a spoon, rub the zest into the sugar until it is fragrant. This will release the essential oils and pack in the lemon flavor. Set aside.

In a medium bowl whisk together flour, both sugars, poppy seeds, cream of tartar, baking soda and salt. In a small bowl whisk together the melted butter, eggs, zest and vanilla.

Combine the wet ingredients into the dry ingredients and stir until combined. Using a scoop, drop one ball at a time into the lemon/sugar mixture. Roll around until covered and place on the sheet. They will spread a little so leave enough room. Bake for 10-12 minutes or until the edges of the cookies are lightly brown. Let cool on the sheet for several minutes and then transfer to a wire rack to cool completely.