Directions: |
Directions:This recipe has 3 parts, and while it takes time, it is worth the wait.
1) Candied Zest
Using a vegetable peeler to peal the lemon, get as much yellow zest as possible, but avoid the deeper white pith part of the lemon which is bitter. Seal lemons in a zip top bag in the refrigerator for later use. Bring a sauce pot of water to a boil, and boil zest for 5 minutes to remove bitterness, and strain the zest out through a metal sieve. Combine 1 cup of sugar and water in saucepan stir until sugar disolves and add lemon zest. Bring to a boil, stirring only occasionally until a candy thermometer reaches 235 degrees. Remove from heat, pour through a wire mesh sieve and save the pieces of zest. (waste liquid make a great sugar substitute for iced tea) Before zest can cool pour pieces into remaining sugar spread on a baking sheet, using a spoon to coat all pieces. Leave out for 24-48 hours to dry and cool and then store sugar coated pieces in a zip top bag for use.
2) Cookies
Cream together butter and sugar, then add eggs and vanilla. Using a clean spice (coffee) grinder or a food processor mix candied zest until broken down into sugar. Add poppy seed, zest powder, and salt and combine. Mix in flour. Dough will be dense. If too warm rechill dough in refrigerator for up to an hour to stiffen it back up. Scoop out into balls and place onto baking sheets...flatten slightly with fingers or the bottom of a glass, and bake for 8 to 10 minutes. Until edges set. Coolies will be very light in color. Remove from sheet and let cool completely before icing.
3) Icing
With a mixer whip butter, then add vanilla, poppy seed, juice, and candied zest which should be broken up as in the cookie recipe. Add powdered sugar slowly while mixing, starting with 2 cups, and add more as needed. (this will vary depending on the juice of the lemons) When icing reaches desired texture, ice the cookies. |
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