I always like to have a citrus cookie to balance out the Christmas cookie tray, so I decided to try Lemon Poppy Seed Cookies from Martha Stewart's "Cookies" book this year. These were great to make today because they can go straight into the oven (unlike cookies that need refrigerating first). So while I was baking these, I made the doughs for Grandma Baker's Overnight Cookies and Martha's Cinnamon Swirls. The Overnights are roll cookies that will be sliced and baked; and the Swirls dough is a rectangle that will be filled, rolled and sliced tomorrow.
Naturally, there are poppy seeds in the dough of the Lemon Poppy Seed Cookies. But you also sprinkle poppy seeds on the top of each cookie. However, once they came out of the oven and cooled, the seeds didn't really stay put. So, when I make these again, I will have to remember to gently press down on the seeds. Otherwise, they're tangy and sweet and the seeds provide a nice crunch.
After mixing up the buttery, lemony dough, I combined sugar with loads of lemon zest to make a luscious coating for the dough balls to roll around in. Then the balls go on a cookie sheet, where they're flattened with a glass.
I haven't made the Cinnamon Swirls yet but I have high hopes. A Snickerdoodle just doesn't cut it with me — they're too mild. I've complained here before about not getting enough cinnamon taste and I've tried about a dozen variations (including another pinwheel sort and a crescent-shaped variety). We'll see tomorrow.
I decided to go with just a half-batch of Grandma Baker's Overnight Cookies too — they make SO many. "That's why your grandma liked them," Mom said. My dad was one of six kids and they lived (and worked) on a farm, so you could never have too many cookies. But even though I give them away and can eat my fair share, six dozen Overnights will be plenty!