It’s Morning in America! We now have a new POTUS and an MVP (Madame Vice President) in the US, and Democrats now control both the House and Senate as well!

I made these about two weeks ago, shortly after the 6th, and just wasn’t feeling like posting them. But today is a new day! And these are bright and cheery and easy to make! These cookies are thin, but have an ever so slight chew to them in the middle, due in part to the bread flour and the jet puffed marshmallow creme. I really didn’t set out to put marshmallow creme in them, but added it only because I really didn’t want it to sit in my cupboard for a year, taking up space!

lemon poppy seed cookies

ingredients 

1 and 1/4 cups bread flour

3/4 cup all purpose flour

1 tsp baking powder

1/2 teaspoon salt

1 and 1/2 Tablespoons poppy seeds

2 and 1/2 Tablespoons grated lemon zest

1 cup unsalted butter

3/4 cup castor sugar

1/4 cup brown sugar

1 large egg

1 teaspoon vanilla extract

2.5 ounces jet puffed marshmallow creme, about 1/2 cup

method

Line two baking sheets with parchment paper or use silpats. Set aside.

Add together the flours, baking powder, salt, zest, and poppy seeds. then sift over a bowl. Once all the other dry ingredients have sifted through, all that remains that hasn’t sifted through is flour coated lemon zest. Go ahead and add it to the bowl as they will no longer clump together. Stir flour with a whisk several times. Set aside.

Cream the butter with the sugars until fluffy. Add the egg and vanilla and continue to beat again, scraping down the sides and bottom as needed, until incorporated and fluffy.

Add the marshmallow creme and beat until mixed through, scraping down the sides and bottom once or twice as needed.

Fold or mix on low the flour mixture into the cookie dough until all the popy seeds look evenly dispersed in the dough. 

Heat oven to 350 degrees F. Cover bowl and place in a refrigerator for at least 30 minutes to up to three days.

When ready to bake, use a tablespoon or similarly sized scoop and place a scoop of dough evenly spaced about 2 inches from each other on prepared baking sheets. I used one baking sheet at a time, only scooping enough for one sheet and putting the rest of the dough back in the refrigerator until ready to bake off another tray.

Bake for about 12 minutes until cookies appear cooked in the middle and lightly browned on the edges. Remove from the oven and cool on a wire rack on baking sheets for a few minutes before removing and enjoying.