This has been a week of recovery. But working full time doesn’t allow much time to actually rest. And neither does baking. This. This didn’t allow me much rest, because I had to bake it and then eat it.
The baker’s plight.
With copious amounts of sugar pulsing through my veins all I could do was attempt to clean my apartment, workout until my legs gave way and then not sleep because of the lingering and residual effects of too much sugar.
It was like Rod and Todd tasting their first pixie stix. (And after searching the internet machine there is apparently not one video of that quintessential Simpsons moment. YouTube Fail. But if you’re a Simpsons fan, you know which one I’m talking about…)
With so much sugar slowing down my blood stream I have still had these beauties on the back burner, waiting to be showcased. They are so yummy – and not dessert like at all – and really I just couldn’t wait to share them with you, even with my still-sugar-high and all. I couldn’t hold back from you. That’s how giving I am.
We could try and classify them as a breakfast item and not cookies, since Lemon Poppyseed muffins are kinda sorta breakfast food..and these cookies are lemon poppyseed. No? Not working? Oh well. I tried.
You can’t blame a girl for tryin’.
This weekend Ben is coming home again, to get his pick up after a dismal two weeks without it and I figure that since I get to see him for a whole day (you have no idea how exciting that is. And yes, it is equally sad.) I might have to make an extra batch for him to take back to the Palouse – until he comes home next Wednesday for his nursing school orientation! Then I’ll get to see him for 5 days, to which by then I’m sure I’ll be kicking his ass back out the door to go back to work again. Five days of him will be enough to get me through another 3 weeks without him.
The moral of that anecdote is – I’m marryin’ a murse, a sexy one at that. And I can’t wait for him to be home full time again. Long distance quite simply blows.
In summation – Huck won’t be allowed on the bed for a whole week with Ben around. (Huck and I are equally sad about that.) These cookies are practically a legit breakfast food and I get to see my fiance. All wins in my book. Except the Huck not cuddling with us thing. Three human sized mammals on a queen size bed – you try and figure out the logisticals of that…
It’s like Rose floating in the ocean on that damn door. She could have let Leo on there, but – she’s a stubborn snob. He could have fit…much like Huck technically “could” fit on the bed with us. In either case I guess it just wasn’t meant to be.
*wipes frosting from face* Wow, a whole lot just happened. Happy Friday all!
Lemon Poppyseed Slice and Bake Cookies
Perfect for keeping in the fridge or freezer when that cookie craving arises. Make 2 or a whole roll!
1/2 cup Sugar
1/4 cup Brown Sugar
1/4 tsp Salt
1 1/2 sticks of Butter
1 Tbsp Vanilla
1/2 tsp Almond Extract
1 1/2 cup Flour
1 Tbsp Lemon Zest
1 Tbsp Lemon Juice
2 1/2 Tbsp Poppy Seeds
In large bowl combine flour, baking soda, baking powder and salt. Whisk together and set aside.
In mixer, combine sugar and butter beating until mixed and fluffy. Add in egg, vanilla and almond extracts. Add in flour/salt/baking soda/powder mixture and just combine.
Remove dough and divide into two equal portions.
Place 1/2 of the dough back into the mixer and beat in lemon zest and lemon juice. Remove. Flatten and wrap in plastic wrap. Place in fridge to chill about 20 minutes.
Place second 1/2 of the dough into the mixer and combine with poppy seeds. Beat until seeds are evenly distributed. Remove from mixer, and flatten slightly, wrap in plastic wrap and chill for about 20 minutes.
After 20 minutes, flour a surface to roll your cookies out on. Flatten each dough separately so that they form a 10" by 7" rectangle. Cut edges to ensure they are smooth and inform. Lay one dough on top of the other. Taking the long side of the dough, roll both doughs tightly together. Pinch seams of the doughs to make sure they don't unravel. Wrap the dough log into plastic wrap tightly. Allow to chill for about an hour and then you can unwrap to slice off and bake however many cookies you wish - from 2 − 20.
Preheat oven to 350. Slice cookies about 1/3-1/2" each. Place on cookie sheet and bake for about 15 minutes until they are golden brown. Let cool on cookie sheet for about 10 minutes after they are removed from the oven so they cool slowly and resist crumbling.
*Note* The dough logs can also be frozen for up to two months. You can slice and bake them straight from the freezer, just increase the baking time by about 2 minutes extra.
Inspired by America's Test Kitchen Slice and Bake Cookies