Monday, February 07, 2011

Baking Class: Glazed Lemon Poppyseed Valentines

Valentine's Day is just around the corner. If you are looking for something different to make this year, try these Glazed Lemon Poppy Seed Hearts. They are sweet, crispy, and delicate, with just the slightest hint of lemon, and they absolutely melt in your mouth. They are a little time-consuming, but what better way to show your love than with just a little more labor than usual? And these are well worth the extra effort. As much as I love chocolate, these make a nice little surprise of a difference.

These are the fourth cookies I have made from Tish Boyle's The Good Cookie. I have to say, I am really liking this cookbook.

So do something different this year from the usual chocolate. You won't go wrong with these.
Home Cookin Chapter: Cookies

makes 3 dozen cookies

For the cookies:
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
1 Tbsp finely grated lemon zest
3/4 tsp lemon extract
1/2 tsp vanilla extract
1/8 tsp ground cardamom
pinch of salt
2 cups all-purpose flour
1/3 cup poppy seeds

For the candied lemon garnish:
1 lemon
1 cup granulated sugar, divided
1/3 cup water

For the glaze:
1 cup sifted confectioners' sugar
1 Tbsp unsalted butter, softened
3 Tbsp heavy cream
1 tsp vanilla extract
pInch of salt

Cream the butter and sugar (on medium speed if using a hand or stand mixer) for about 1 minute, until combined. Add the egg yolk, lemon zest, vanilla and lemon extracts, cardamom, and salt and mix until
combined. Add the flour and the poppy seeds and mix until combined. Turn the dough onto plastic wrap and pat it into a rectanble. Wrap and refrigerate the dough for no less than one hour and no mor than three days. (The dough can also be frozen at this point for later use.)

While the dough is chiling, make the garnish. Peel the zest off the lemon lengthwise into strips. Slice them thinly crosswise. Combine 2/3 of a cup of the sugar and the water in a small heavy saucepan and
bring to a boil. Place the remaining 1/3 cup sugar in a small bowl and set aside. Add the lemon strips and boil them for three minutes. Remove the peels with a slotted spoon and toss with the reserved sguar until coated. Transfer them to a plate and let them dry for at least 30 minutes. Transfer them to a sieve and shake out the excess sugar.

For the glaze, place all of the ingredients into a medium bowl and mix until just combined, about 30 minutes. Cover the surface with plastic wrap and leave at room temperature until ready to use.

Preheat the oven to 350 deg. F. and place the racks near the center. Line two baking sheets with parchment paper.

Divide the dough in half. Roll out one half on a lightly floured work surface to a 3/16-inch thickness. Using a 2-1/2-inch heart-shaped cutter (or any cutter of a similar size), cut out as many cookies from the dough as possible and place them on the prepared baking sheets about 1 inch apart. Reroll the scraps of dough and cut out more hearts, continuing until the dough is used. Repeat with the second
half of dough.

Bake the cookies for 14 t 16 minutes, until they are pale brown around the edges. Turn the pans and switch their positions halfway through. Place the baking sheets on wire racks. Glaze the cookies while they are hot.

Spread a teaspoon of the glaze evenly over each cookie, and then garnish with a piece of the candied lemon peel. Transfer the cookies to the wire rack and let them cool completely.

Store in an airtight container at room temperature for up to 5 days.

from The Good Cookie: Over 250 Delicious Recipes, from Simple to Sublime, by Tish Boyle (John Wiley & Sons, Inc., 2002).

Exported from Home Cookin 6.46 (

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