It must be said, these cookies are to die for! They are sweet and tart, light yet shortbread-like and dense, crisp but melt on the tongue tender... seriously there is nothing about these cookies that is not to love. (Oh, alright a poppy seed or two may - on occasion - get stuck in a most unfortunate spot in your teeth, but that is hardly a reason not to like them!). These little babies have even converted the most particular, chocolate-chip-cookie-aficionado, traditional, stubborn, cookie critic to date - and, in my humble opinion, that is pretty noteworthy.
As I mentioned in my previous post, these cookies are magic. Like their cake-y counter parts they satisfy the pallet most deliciously. You may not know this but I am a HUGE fan of lemon poppy seed - anything really. Muffins, cakes, cupcakes and loaves, and now, I am pleased to say, cookies. I could go on about how amazing they were (by-the-by, they didn’t last long!), but that would make for a pretty boring post - so I won’t. You’ll just have to take my word on it this time. So instead I’ll just let you in on a few of the issues I faced making them, and what I didn’t to make them that little bit better.
