Iced Strawberry Lemon Poppyseed Cookies

Lemon Poppyseed Cooked with Chopped Freeze Dried Strawberries.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat Oven to 350°F

Step 2

In a bowl, zest one lemon. Add the sugar and rub the lemon zest and sugar together.

Step 3

Using a hand or stand mixer, In a separate bowl add the butter and sugar and cream them for about 2 minutes on medium until it’s pale and fluffy.

Step 4

Scrape down the sides of the bowl, and add in the lemon juice, vanilla extract, eggs and egg yolk. beat until well combined

Step 5

Add in the flour, baking powder, baking soda, and the salt. Gently mix it in with a rubber spatula until well combined. make sure not to over mix

Step 6

chop the freeze dried strawberries and then add them in with the poppyseeds. gently fold them in, until combined.

Step 7

Line a baking tray with parchment paper, and using a small cookie scoop drop the dough two inches apart on the tray.

Step 8

place in the oven for 10 minutes, take the cookies out when the edges have started to brown. the cookies will look undercooked when you take them out, let them cool completely so they can firm up.

Step 9

for the icing, combine the powdered sugar, lemon juice, vanilla, milk and salt together. mix until smooth. once the cookies are completely cool, drizzle the icing on them. (if the icing is too thick, you can add more milk till you get a consistency you like)