Slice and Bake Cream Cheese Lemon Poppy Seed Cookies

Slice and Bake Cream Cheese Lemon Poppy Seed Cookies requires about 33 minutes from start to finish. For 21 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 48 servings with 143 calories, 2g of protein, and 9g of fat each. It works well as a very reasonably priced hor d'oeuvre. This recipe from Rachel Cooks requires vanillan extract, flour, lemon extract, and unsalted butter. 69 people found this recipe to be delicious and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns an improvable spoonacular score of 7%. If you like this recipe, take a look at these similar recipes: Lemon Poppy Seed Cake with Cream Cheese Frosting, Cream Cheese Cocoa Nib Cookies {slice & bake}, and Chewy Almond Poppy Seed Granola Bars (Lemon Poppy Seed variation too).

Servings: 48

Preparation duration: 15 minutes

Cooking duration: 18 minutes

 

Ingredients:

6 ounces room temperature cream cheese

4 cups all-purpose flour

1/2 teaspoon lemon extract

1 tablespoon lemon zest

4 tablespoons poppy seeds

1 teaspoon salt

1 1/4 cups sugar

2 cups (4 sticks) unsalted butter, softened

1 tablespoons pure vanilla extract

Equipment:

whisk

bowl

hand mixer

baking paper

oven

baking sheet

Cooking instruction summary:

Whisk flour, salt, lemon zest, and poppy seeds in a large bowl; set aside. Place butter and cream cheese in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until pale and fluffy (approximately 2 minutes). Add sugar, vanilla and lemon extract and mix until combined. While mixer is running on low-speed, add flour mixture, and continue to mix until just combined.Transfer half of dough to a large sheet of parchment paper. Shape into a long log about 2 inches in diameter. Wrap in parchment paper and repeat with other half of the dough. Freeze until firm, at least 30 minutes or up to 2 weeks.Preheat oven to 350 degrees fahrenheit. Unwrap one log, roll in yellow sugar if desired. Cut into 1/4-inch-thick rounds. Space approximately 1 inch apart on baking sheets lined with parchment paper.Bake cookies until golden around edges, 16 to 18 minutes. Let cool slightly before removing from trays and letting cool completely on wire racks.

 

Step by step:


1. Whisk flour, salt, lemon zest, and poppy seeds in a large bowl; set aside.

2. Place butter and cream cheese in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until pale and fluffy (approximately 2 minutes).

3. Add sugar, vanilla and lemon extract and mix until combined. While mixer is running on low-speed, add flour mixture, and continue to mix until just combined.

4. Transfer half of dough to a large sheet of parchment paper. Shape into a long log about 2 inches in diameter. Wrap in parchment paper and repeat with other half of the dough. Freeze until firm, at least 30 minutes or up to 2 weeks.Preheat oven to 350 degrees fahrenheit. Unwrap one log, roll in yellow sugar if desired.

5. Cut into 1/4-inch-thick rounds. Space approximately 1 inch apart on baking sheets lined with parchment paper.

6. Bake cookies until golden around edges, 16 to 18 minutes.

7. Let cool slightly before removing from trays and letting cool completely on wire racks.


Nutrition Information:

Quickview
142k Calories
1g Protein
9g Total Fat
13g Carbs
0% Health Score
Limit These
Calories
142k
7%

Fat
9g
14%

  Saturated Fat
5g
35%

Carbohydrates
13g
5%

  Sugar
5g
6%

Cholesterol
24mg
8%

Sodium
61mg
3%

Get Enough Of These
Protein
1g
3%

Manganese
0.12mg
6%

Vitamin B1
0.09mg
6%

Vitamin A
284IU
6%

Selenium
3µg
5%

Folate
20µg
5%

Vitamin B2
0.06mg
4%

Iron
0.58mg
3%

Vitamin B3
0.63mg
3%

Phosphorus
23mg
2%

Calcium
18mg
2%

Fiber
0.44g
2%

Vitamin E
0.25mg
2%

Copper
0.03mg
2%

Magnesium
5mg
1%

Vitamin D
0.16µg
1%

Zinc
0.16mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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