Shimmer, I agree with Isa and the others.
If you're having this many problems with that recipe, just try a different one and see if it doesn't work better for you. Also, some of these cookie recipes are supposed to turn out hard and crispy and others are not. What type of texture are you wanting in the end?
Also you said "But I can't learn a thing if I just keep throwing things out that don't work. This is how I learn."
If you start out with a bad recipe, you end up with a bad product. If you want to learn
, find a recipe that DOES work for you and THEN compare the recipes to see what is different.
Just because the recipe you used was in a book doesn't mean it is tried and true. What if you knew for sure it was a bad recipe to begin with?
There is a lot to be said for "tried and true"
Why not try a new one just for fun and to see if it will work...?
"These lemon poppy seed cookies are Jewish in background. They are a thin crispy cookie, that's wonderful with tea. "
3 cups all-purpose flour
1/2 cup poppy seeds
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, softened
2/3 cup white sugar
1 egg, separated
2 tablespoons lemon zest
1/4 cup lemon juice
1/3 cup granulated sugar for decoration
1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2 Stir together the flour, poppy seeds, baking powder and salt.
3 In a medium bowl cream the butter and sugar together until light; beat in the egg yolk, lemon zest and lemon juice. Fold in the flour mixture and mix well.
4 Divide dough in half and roll each half out on a lightly floured surface until 1/8 to 1/4 inch thick. Cut with cookie cutters and place cookies on the prepared baking sheet. Brush tops of cookies with beaten egg white and sprinkle with white sugar.
5 Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until golden, the edges should be light brown.
LEMON - POPPY SEED COOKIES
Source: "The Village Baker's Wife" by Gayle and Joe Ortiz
Yield: 40 to 50 cookies
2 tablespoons poppy seeds
1/2 cup (4-ounces) butter, at room temperature
1 cup sugar
1 large egg
1/4 teaspoon pure vanilla extract
2 tablespoons grated lemon zest
1 3/4 cups all-purpose flour
1/4 teaspoon salt
Preheat the oven to 325 degrees.
Place the poppy seeds on a baking sheet and toast for 4 or 5 minutes, or just until they start to brown. Set aside.
In the bowl of a tabletop mixer fitted with the flat beater, cream the butter and sugar. Add egg and vanilla and mix to incorporate. Add the lemon zest and poppy seeds and mix. Add the flour and salt and mix once more to incorporate completely. Divide the dough into two flat, circular pieces and cover each with plastic wrap. Place the dough in the refrigerator for at least 1 hour or overnight. The dough may also be frozen for up to 2 weeks at this point.
Line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it come to almost room temperature. Remove the plastic wrap, pinch off walnut-sized pieces, and roll them into balls. Place the balls 2 inches apart on baking sheets. Bake on the center rack in the oven for 15 minutes, or just until the cookies bacome golden brown. Transfer the cookies from the baking sheets to a wire rack to cool.
Lemon-Poppy Seed Cookies
Meribeth Kaufman, Moundridge
1 cup canola oil
1 teaspoon vanilla
1 teaspoon butter extract
1 lemon cake mix (18.25 oz.) without pudding
1 box (3.4 oz.) instant lemon pudding mix
1 cup rice cereal
1 1/4 cups coconut
1 yellow cake mix (18.25 oz.) without pudding
1/2 cup whole poppy seeds
Preheat oven to 350 degrees.
Beat eggs, add oil and flavorings. Add lemoncake mix and lemon pudding. Beat at mediumspeed for one minute. Stir in cereal andcoconut. Add yellow cake mix and poppyseeds and blend well. Roll into balls the sizeof a walnut and place on lightly greasedcookie sheet. Bake at 350 degrees for 8 to 12minutes, depending on desired crispness ofthe cookies. Makes 8 to 12 dozen cookies.
I've baked lemon-poppy seed cakes. Afterseeing many lemon poppy seed recipes Idecided, why not a cookie? After severalcombination of ingredients, this cookiebecame the family favorite.
Variation: Shape dough into logs, refrigerate or freeze, then slice into discs and bake.
Mrs Fields Lemon Poppy Seed Cookies
2 c All-purpose flour
1/2 ts Baking powder
1 1/2 ts Freshly grated lemon zest
1 ts Ground corriander
2 tb Poppy seeds
1/4 c Salted butter; softened
1 c White sugar
2 lg Egg yolks
1 lg Egg
1 1/2 ts Pure lemon extract
Preheat oven to 300-degrees F. In a medium bowl combine flour, baking soda, lemon zest coriander and poppyseeds. 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 sidw 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.
LEMON-POPPY SEED COOKIES
Makes about 6-1/2 Dozen Cookies
1 -1/4 cups granulated sugar
1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick
1/4 cup light corn syrup or regular pancake syrup
2 tablespoons poppy seeds
1 tablespoon grated lemon peel
1 -1/2 teaspoons pure lemon extract
1 teaspoon vanilla
3 cups all-purpose flour (plus 4 tablespoons), divided
1 teaspoon ground ginger
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Place sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, poppy seeds, lemon peel, lemon extract and vanilla; beat until well blended and fluffy.
Combine 3 cups flour, ginger, baking powder, baking soda and salt. Add gradually to shortening mixture, beating at low speed until well blended.
Divide dough into 4 equal pieces; shape each piece into disk. Wrap with plastic wrap. Refrigerate 1 hour or until firm.
Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies.
Sprinkle about 1 tablespoon flour on large sheet of waxed paper. Place disk of dough on floured paper; flatten slightly with hands. Turn dough over; cover with another large sheet of waxed paper. Roll dough to 1/8-inch thickness. Remove top sheet of waxed paper. Cut out with floured scalloped round or heart cookie cutters. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough.
Bake one baking sheet at a time at 375ºF for 5 to 6 minutes or until edges of cookies just begin to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Lemon and Poppy Seed Cookies
Makes 36 cookies
"To give these cookies a shimmering glow, add a tablespoon or two of edible glitter to the powdered sugar. If necessary, freshen the sugar coating just before serving. "
1/2 cup butter, softened
1/2 cup granulated sugar
1 tablespoon poppy seed
1/8 teaspoon baking soda
1 egg yolk
1 tablespoon milk
2 teaspoons finely shredded lemon peel
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup sifted powdered sugar
yellow edible glitter (optional)
1 In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, poppy seed, and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in egg yolk, milk, lemon peel, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2 Divide dough in half. Shape each half into a 9-inch-long roll. Wrap in plastic wrap or waxed paper. Chill in the refrigerator for 4 to 24 hours. Using a sharp knife, cut dough into 1/2-inch slices. Place slices 1 inch apart on ungreased cookie sheet.
3 Bake in a 375 degree F oven for 7 to 9 minutes or until edges are firm and bottoms are light brown. Place powdered sugar in a plastic bag. If desired, add edible glitter to powdered sugar. While still warm, transfer several at a time to the bag. Gently shake until coated. Transfer cookies to a wire rack; cool. When completely cool, gently shake cookies again in powdered sugar.
Make-Ahead Tip: Bake and cool cookies as directed. Do not coat with sugar. Place in freezer container; seal and freeze up to 3 months. Thaw about 15 minutes. Shake in powdered sugar as directed.http://cookie.allrecipes.com/AZ/LmnndPppySdCkis.asp
Lemon Poppy Seed Cookies with Cream Cheese Filling
By Cheri Sicard
Over the fifteen years or so since I've known him, my friend Gary Stewart - a true dessert fiend - has been the tester for countless sweet creations of mine. When he tasted these cookies, he instantly declared them the best thing I had EVER made. I can't say they are without question THE BEST (my recipes are like children, I love them all), but this is definitely a favorite. The cookies are also delicious without the filling.
2 3/4 C flour
1/2 tsp. salt
1/2 tsp. baking powder
1 C butter
1 1/3 C sugar
1 large egg
4 tsp. poppy seeds
2 1/2 tsp. grated lemon zest
1/2 tsp. vanilla extract
1 1/2 tsp. lemon extract
8 oz. cream cheese, softened to room temperature
1/2 C sugar
3/4 tsp. lemon extract
1/4 tsp. vanilla extract
Filling 8 oz. cream cheese, softened to room temperature 1/2 C sugar 3/4 tsp. lemon extract 1/4 tsp. vanilla extract
Mix flour salt and baking powder. In a separate large bowl, beat butter until light and fluffy, gradually beat in sugar, then egg and poppy seeds, zest and extracts. Gradually mix in dry ingredients. Gather dough into a ball and divide in half. Flatten each half into a disc, wrap in plastic and chill for at least an hour.
Preheat oven to 325° F.
Grease two large baking sheets or line them with parchment paper. On a floured surface, roll out a dough disk to 1/8 inch thickness. Use a 2-3 inch round cookie cutter (or the bottom of a small glass) to cut out cookies. Arrange on the prepared baking sheets, 1 inch apart. Gather the scraps and re-roll to make more cookies.
Bake for about 15 minutes, or until cookies are just starting to turn brown. Cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.
To Make Filling Beat all the filling ingredients together until light and fluffy. Spread about 2 teaspoons of filling on the bottom of one cookie and press another cookie, bottom side down, onto the filling. Chill until ready to serve. Try to assemble the cookies as near to the time when you will be eating them as possible. Extended time in the refrigerator will make them lose their crispness.