Twelve (More) Days of Christmas Cookies: Glazed Lemon Poppy Seed Cookies

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 tablespoon poppy seeds
½ cup butter, softened
½ cup sugar
½ cup brown sugar
1 large egg
½ teaspoon vanilla
zest of one lemon (divided)
¼ cup buttermilk

Glaze:
1 Tbs lemon juice
1 Tbs light corn syrup
1 cup powdered sugar
lemon zest (from half of a lemon)
1-2 drops yellow food coloring (optional)

Preheat the oven to 375°F.

In a medium bowl, combine the flour, baking powder, salt, baking soda, and poppy seeds. Set aside. In a large bowl, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the egg, vanilla, and half of the lemon zest (save remaining zest for the glaze) and mix well. Add half of the dry ingredients; mix in buttermilk. Add remaining dry ingredients; mix well.

Drop the dough by tablespoonfuls onto a greased or lined baking sheet. Bake for 10-12 minutes, until the edges are set. The cookies should be puffy and fairly light in color when they are finished baking. Remove from the oven and let cool for 1-2 minutes on the baking sheet. Move the cookies to a wire rack to cool completely.

Mix glaze ingredients. Add more lemon juice, if needed, for a thick drizzling consistency. Drizzle/spread over cooled cookies (or dip the tops of each cookie in the glaze).

Recipe adapted from My Kitchen Cafe

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