Crunchy Lemon Cookies and let's see how long this will last...

As salam everyone... oh gosh... i miss this space of mine.... its been a year since i last blogged..

Here is the deal... I dont think i am able to write as much or as interesting as before... its been too long and i am very sure everyone knows that my blog has been inactive for the longest time... am sorry if i hv not replied to some of the private msg in my fb too... its just that at times i dont even know what to answer as to why the sudden decision to privatise my  blog..

My life has been pretty standard .. wake up early.. prepare Sonia's lunch box.. drive her to school and start baking as early as 9am...  i hv been baking non stop and i love it!

Anyway... i am back (for now)... my blog is open to the public and i hope that the recipes that i hv shared so far will benefit others... am still trying to figure out where i placed my tripod stand and my props for my food photography.. u can clearly see that my pic is not as sharp as bef.... oh well... time to get a new tripod and what not!

Alrighty.. I am sharing a recipe that i managed to try bef our KL trip... we hv been travelling back to back since last month and i am not complaining... (i dont get to travel as much now that Sonia is no longer in kindy).. I wud also like to thank all my followers on Instagram and FB for all the likes and comments... hugsssss 

Crunchy Lemon Poppy Seed Cookies

Preheat oven to 160C. Line a couple of cookie sheets with parchment paper or Silpat.

3 cups All Purpose flour, bleached - i used cake flour

1/2 tsp. baking soda

1 tsp. cream of tartar

1/8 tsp. salt

1/2 cup butter, unsalted and softened

1/2 cup vegetable shortening - i use butter

1 cup granulated sugar

1 large egg

1 tsp. vanilla extract

1 tsp. lemon extract

2 Tbsp. fresh lemon juice

1 and 1/2 tsp. fresh grated lemon zest

2 and 1/2 Tbsp. poppy seeds

In a bowl, measure and whisk together the flour, baking soda, cream of tartar, and salt. Set aside.

In a large mixer bowl fitted with the paddle attachment, mix together on medium speed the butter, shortening, and sugar until fluffy (about two minutes). Add in the vanilla and lemon extracts, the lemon juice, and the lemon zest; mix until combined.

On the lowest speed, or by hand, gradually mix in about one third of the dry ingredients--except for the poppy seeds.

After you've mixed in about one third of the dry ingredients, pour in all the poppy seeds, mix those in, and then continue adding in the rest of the flour gradually. Don't overmix.

Chill the dough in the fridge or freezer for at least 20 minutes. (Good idea to chill your cookie sheets in the freezer or fridge also, if you can manage it.) After the dough is cold, portion them .. Place the cookies about two inches apart.

Put a few tablespoons of sugar in a shallow bowl. Find a small drinking glass that's completely smooth on the bottom; dampen the bottom and dip it in the sugar, then use that to press down the cookies. For each cookie, dip the glass again in the sugar.

Bake the cookies on an upper rack in your oven for approximately 10 to 12 minutes, just until the bottoms are lightly golden. If you're brave and you want super crunchy cookies, bake them a couple of minutes longer.

Let them cool on a rack . . . and then feel free to start crunching.

Recipe is fm Janessweet

Feel free to try out this recipe... we all love the taste... the crunchiness... lemoness (is there even such word lol) in this cookie... i will be baking it during the upcoming Eid.... for sure!

Cheerio!!