lemon cookies

My fondest memories of Bermuda are about cookies as well. Not possible? Oh Yes of course. Miles Market, the local specialty store down at the harbor, baked a variety of cookies, 5 or six different kinds and sold it in a black box. They were often sold out, worse they had not even started baking them some days when I was there, so I remember clearly my excitement each time I made it to Miles when I turned around the aisle and the shelf was packed with those black boxes. I begged them for recipes all those years and no chance, they wouldn't consider me trustworthy ...

Cookies have no season, cookies have no time of the day when they are not welcome, cookies make forget about any rough day I had and I need no excuse to make them. I even made cookies while we shot our annual family pictures. Do you understand me now a little better?


lemon cookies
poppyseed lemon cookies

Print recipe

Preparation time 10 min
Baking time 8 min
Oven temperature 180°C | 350°F

You need

225 g | 1 cup butter
170 g | ¾ cup granulated sugar
2 tbsp. poppy seeds
juice of one lemon
grated peel of ½ lemon
250g | 1 ¾ cups almond meal ( flour made from almonds)
1 tsp. baking powder
pinch of salt
icing sugar for coating

Preheat your oven to 180°C, line your baking sheet with parchment paper. Cream the butter together with sugar, lemon juice and the grated peel. Combine the almond meal, baking powder, poppy seeds and salt and add it to the mix.  Roll the dough into balls then coat them in icing sugar. Bake for 8-10 minutes, the cookies should not brown on the sides but dry on the surface. Transfer to a cooling rack and leave them for 20 minutes. The dough keeps well in the fridge wrapped in cling wrap for a few days and can be easily prepared ahead of time.