I used this recipe: marthafuckinstewart
Basically only used it as an ingredient list. I did not go to the trouble of melting half the butter with the lemon zest.
I like to instead rub the lemon zest in with the cane sugar when I make these. I do this process with any dessert with citrus zest, idk I just feel like the flavor is bright with this process. I do it first and let it rest 10-15 mins.
Then just cream the lemon sugar with the room temp butter as normal and follow the rest of the recipe. I dont know her oven, but I know mine, and baked them at 350 for 12 mins. Recipe says makes 30 cookies, but I don’t play that and made 24.
Delicate little cookies that were very quick to pull off, enjoyed them on a late spring night plated with tea :)
My senses have been annihilated, everything within me is screaming that these are beheaded muffin tops. They look fantastic!
They look like muffin tops probably because I tried to use the cup trick, where you take a drinking glass and invert it to encircle the cookie, swirling the edges evenly when they’re fresh from the oven. Makes uniform edges on the cookies.
Except my cup was too small/cookies too large, eh, ehh, eh
I won’t lie, they still look fantastic. If anything, their peculiar appearance is enticing. There’s a unique sort of curiosity bred from the edge of one thing bleeding into another. Poppy seed muffin? Poppy seed cookie? I’d eat either!