Lemon Poppy Ribbons Recipe

Lemon Poppy Ribbons

I love a breakfast pastry in the morning (it reminds me of visiting my nonna), but I can't help but tinker. I mean, what if a breakfast pastry could be cookie dough-based?

Introducing these buttery, lightly sweet ribbons, which are based on a cookie recipe by Fannie Farmer (G.O.A.T.). They will definitely bring some sunshine to your breakfast table.

©Pixabay

Ingredients: 

• 113g unsalted butter, softened 1 stick (8 T)
• 75g sugar ⅓ cup
• 20g honey 1 T
• 1 large egg yolk
• 3g vanilla extract ¾ tsp
• 180g flour 1¼ cups
• 8g poppy seeds 2 tsp
• 2g kosher salt ½ tsp
• 1 recipe Microwave Lemon Curd (recipe follows)
• 1 recipe Lemon Poppy Glaze (recipe follows)

Instructions:

Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats. 

 In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and honey on medium-high for 2 to 3 minutes until well combined. Scrape down the sides of the bowl with a spatula. 

Add the egg yolk and vanilla and beat until smooth. 

Add the flour, poppy seeds, and salt and paddle on low just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula. 

Tip the dough out onto a clean work surface, divide it into thirds, and roll each third into a 10-inch log. Carefully transfer the dough to the prepared baking pans spaced evenly apart, 2 logs on one of the pans, and 1 log on the other. 

With your thumb beginning just inside the end of one log, press down to form an indentation. Repeat almost all the way down the log to form a well down the center. Repeat with the remaining 2 logs. 

 Bake at 350°F until golden brown around the bottom edges of the logs, 8 to 10 minutes.

Remove the pans from the oven and press a small spoon down the center of the logs to reinforce the cavity. Keep the oven on. 

While the dough is still warm, spoon the lemon curd into the wells, dividing evenly among the 3 logs. Return to the oven and bake until the curd forms a skin and the cookie log tops are lightly golden, 5 more minutes.

 

Cool the cookies on the pans for 15 minutes. 

Once cool, use a fork to drizzle the glaze over the logs. Allow the glaze to set for 15 more minutes. Use a thin knife to slice each log at an angle into 1-inch slices. 

Transfer the cookies to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.