Lemon Poppyseed Cookies

Lemon Poppyseed Cookies 2 cups all purpose flour ½ tsp salt ½ tsp baking soda 2 tsp lemon zest 2 tbsp poppy seeds ¾ cup unsalted butter, softened 1 cup granulated sugar 1 egg + 2 egg yolks, room temperature 1½ tsp lemon extract 1 drop of yellow food color (optional) Lemon glaze: ½ cup powdered sugar 1-2 tbsp fresh lemon juice 1 tbsp lemon zest to sprinkle on top (optional) Preheat the oven to 300F. Whisk together the flour, salt, baking soda, lemon zest, and poppy seeds in a medium sized bowl. Cream the butter and sugar together in a large mixing bowl. Beat in the egg and egg yolks until light and fluffy. Beat in the lemon extract and food color. Stir in the flour mixture just until combined. Line a baking sheet with parchment paper or use a silicone baking mat. Using a cookie scoop, scoop out the cookie dough onto the baking sheet. Bake for 20 to 25 minutes or until VERY lightly browned on the edges and bottom. Let the cookies cool for several minutes on the baking sheet before transferring to a wire rack to cool. Lemon Glaze: Whisk together the powdered sugar and lemon juice and drizzle over cooled cookies. Sprinkle with lemon zest if desired. Let glaze set up before serving. eld: 3 dozen cookies.