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Tiny Poppy Seed Cookies


Peppery poppy seeds and lemon zest flavor these small and tender cookies. If you don't care for the seeds, substitute chocolate nibs, ground cardamom, chopped pistachios or chopped candied ginger. These cookies were developed by Sandra Fairbank, an architect and friend of cookbook author Sally Sampson.

STORE: In an airtight container at room temperature for up to 2 weeks. The dough may be refrigerated for at least 1 hour and up to 2 days, or wrapped well and frozen for up to 1 month. Baked cookies may be frozen for up to 2 months.

Makes about 72 cookies

Adapted from "Cookies: 52 Easy Recipes for Year-Round Baking," by Sally Sampson (Wiley, 2007)


16 tablespoons (2 sticks) unsalted butter, each stick cut into 4 pieces, at room temperature
3/4 cup sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
2 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup poppy seeds
2 tablespoons finely grated lemon zest



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