Monday, March 21, 2016

Springtime Scotties

Sundays are my favorite day to stay in pajamas all day, which is why Sunday is also the perfect day for baking. Yesterday was the first day of spring and although the NYC weather didn't get the memo (of course there were snow flurries), I decided to welcome the season by creating a new cookie recipe full of light springtime flavors. 

I wanted the flavors to feel perfect for a beautiful spring day, so I kept palette light, sweet and citrusy. Not to mention, I've been a little under the weather for a week, so I was a little inspired by comforting tea flavors like lemon, honey and cinnamon. I finally settled on a lemon poppy seed sugar cookie and with a cinnamon honey glaze. 

This scotty dog cookie cutter is my absolute favorite... and also the only one I have in my Astoria apartment. I bought it on treat yo self 2015 and you may remember it from when I made shortbread. Of course, you can use whatever cookie cutter you want with this recipe! It won't affect baking as long as you keep the dough the same thickness. 

I just love the look of the poppy seed dough! 

The above honey and powdered sugar are first two ingredients of the glaze.

And there you have it. Some adorable springtime scotty dogs, and of course, the recipe is below just for you! 

Lemon Poppyseed Sugar Cookies
(Makes 36)

1/2 cup of butter (1 stick)
1 cup granulated sugar
1 tbsp honey
1 egg
Juice of 1 lemon
1/2 tsp baking powder
1 3/4 cup flour (plus extra for dusting)
2 tsp poppy seeds 

Cinnamon Honey Glaze
1 cup powdered sugar
1 tbsp honey
3 tbsp whole milk
1/2 tsp cinnamon
Juice of 1 lemon

For the Dough:
In a large bowl cream together butter and sugar. Add honey, lemon juice and egg, and stir until combined. Mix in baking powder and flour a 1/2 cup at a time. Finally mix in poppy seeds. 

Form dough into a ball and cover in plastic wrap. Refrigerate for at least 1 hour. 

Preheat oven to 375 degrees

Remove dough from the refrigerator. Roll out to a 1/4 inch thickness and use cookie cutters to cut out 36 cookies. 

Place on un-greased cookie sheet and bake for 6.5 -7.5 minutes (until edges are golden brown). Allow to cool on cookie sheet for 1 minute before transferring to wire cooling racks

For the Glaze:
Combine powdered sugar, honey, milk, lemon juice and cinnamon in a medium bowl. Set cooling rack in cooke sheet (to catch dripping glaze) and drizzle glaze onto cooled cookies. 

Chill cookies for at least 30 minutes to allow glaze to dry and enjoy! 

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