These Lemon Poppyseed Cookies are completely delicious with or without the glaze. They are great as a snack with a cup of coffee or, as they say in the UK, with a ‘nice cup... of tea’. They are also very easy to make, and store well in an airtight tin. If in treatment and feel the need for a sweet pick-me-up coming on, don’t go to the store, make these.
Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.
In a medium bowl whisk together the flour, cream of tartar, poppy seeds, baking soda, and salt.
In a large bowl, using an electric mixer, beat the butter and sugar together until light and fluffy, about 3 minutes. Beat in the egg and vanilla.
Turn the speed to low, and beat in the flour mixture until well combined.
Using a small ice-cream scoop or heaping tablespoon, form dough into a ball with hands, roll in the reserved 2 tablespoons of sugar, then place on the prepared parchment paper. Repeat until all the dough is used up, placing the cookies 2-inches apart.
Bake for 10 minutes, they will not have browned and they will be cracked on top. Cool on a wire rack.
If using a glaze, whisk all ingredients together in a small bowl until the sugar has been absorbed. Drizzle on the cookies once the cookies have cooled. Let the glaze set for 1 hour.
These are a perfect cookie to make a day or two before a chemo infusion. They will give a sweet treat on hand to snack on. That said eat all sweets in moderation.
If whole wheat pastry flour is not available, then substitute half whole wheat flour and half all-purpose flour.