Lemon Poppy Seed Linzer Daisies

A Sweet post written by on September 4, 2012

Lemon Poppyseed Daisy Linzers

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There was a time in my life when I was making shortbread cookies once a week. This created a constant shortage of butter and flour in my very petite pantry so we started buying them by the bucket. I sensed our arteries dangerously inflating with each bite but I didn’t care because my bellicose roommates behaved wondrously when fed shortbreads. Eventually I had to quit my perfunctory compulsion for fear of heart failure until I saw this delightful recipe for shortbread sandwiches in Tracey Zabar’s One Sweet Cookie. But Tracey, why have round cookies when you can have daisies?

A large plate of these lemon curd filled poppy seed linzer daisies made everyone smile. They thought the daisies were “cute”. They were. I got a little overexcited and paired them with parsley for some cheesy photos, but that’s really a bit kitsch in retrospect.

These cookies are perfectly textured… the lemon curd is a vibrant layer sandwiched between thin buttery goodness. Their decadence is worth every minute of work.

 

 

I gave half a dozen daisies away for a birthday gift and they were very well received. I’m not one to calorie count but I would guess that these are the most dangerous cookies to consume in high numbers. Death by daisies? I am not sure I am ready for that flowery departure, but these made my heart jump a bit after half a dozen. Trust me, these are made for sharing.

Lemon and Poppy Seed Linzer Daisies

Recipe Adapted from Tracey Zabar’s One Sweet Cookie

Cookies:

1 1/2 stick of sweet cream butter (6 oz.) @room temperature

1/4 c. granulated sugar

1/4 powdered sugar (+ more for dusting)

1/2 teaspoon vanilla

1 3/4 cups of flour

1/4 ts. salt

2 TB poppy seeds

+ Using a hand mixer,  cream together butter, sugars, and vanilla until mixture becomes fluffy. Add flour and salt and mix on low until well incorporated. Add poppy seeds and mix for 1 more minute on low.

+ Place dough between two sheets of parchment paper and roll to 1/4″ thickness. Remove top piece of parchment and cut cookie shapes into the soft dough using daisy cutters, scoring holes into half of the cookies for the sandwich tops. Do not remove them from the dough. Place the top parchment paper on top of the dough sheet and freeze for 1 hour. You can prepare this one day ahead.

Lemon Curd:

1 large egg

6 large egg yolks

1/2 c. granulated sugar

1/2 c. lemon juice (~4 lemons)

zest from two lemons

pinch of salt

1 stick (4 oz) of softened butter

+ Heat a saucepan of hot water to a boil and reduce to a simmer.

+ Prepare a large bowl of ice water. In a metal bowl, whisk all but the butter together and place it on top of the saucepan with simmering water, being sure to not allow the bowl to touch the water. Continue to whisk the mixture until it reaches a temperature of 170°F. Remove the bowl from heat and mix in the soft butter. Strain the curd through a mesh sieve into a metal bowl. Place this bowl into the ice bath and allow to cool completely.

Bake Cookies and Assemble:

+ Preheat oven to 325°F. Line 3 cookie sheets with parchment paper.

+ Remove cookies from the freezer – they should now easily ‘pop’ out of the sheet. I usually let the remaining cookie dough come to room temperature and re-roll/re-cut to make more cookies. Bake cookies for about 8 minutes and allow to cool on wire racks.

+ Dust the daisy tops (the ones with holes in the center) with powdered sugar.

+ Pipe 1/2 ts. of curd onto the bottoms of the sandwiches and gently top with sugar dusted daisy tops.





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10 Responses to “Lemon Poppy Seed Linzer Daisies”

  1. i must confess that the likelihood of me making these exact cookies are slim (i’m going gluten free and i’m already dairy free) but the the concept itself is arresting and that is why i came to your site. these are so beautiful.

    if i were ever to make these, i would def. have to share, they’re too pretty to keep to oneself.

    • phi says:

      Thank you so much Lan… I’m gushing. I applaud you for being gluten free, being dairy free, and for the lovely blog. I wish I could be as self-disciplined.

  2. These are so beautiful! I eat gluten-free too but I bet this would be easy enough to adapt. I must invest in a daisy cookie cutter… 

    • PrincessTofu says:

       @honeyedalmond Let me know if you get a gluten-free version! I have friends who abstain from wheat but I just am too lazy and too addicted…

  3. daniellezun says:

    I have been drooling over these since you posted it, and finally! after finding just the right cookie cutter, I started them last night.  Unfortunately, I fell asleep during the freezing stage (::wah wah wah:: of failure noise).  So I woke up very early determined to finish them and sort of did.  I lazed out at the significant center hole-scoring bit the night before which took away the magic which lies at the center of the daisy, but I have the rest of the dough in the fridge with which to redeem myself.  In any case, my co-workers were delighted and called them things like “cute!” and “delicious!” .  (Dangerously?) good things come in teensy packages.  Thank you for this recipe! I’m trying the Ginger Peach Hand Pies next…

    • PrincessTofu says:

       @daniellezun I am in need of some new cookie cutters myself, but I bought the daisies as a set of flowers…. I know right? I’m such a girl. Anyways, I thought these tasted great. A lot of work though, so it’s worth making them cute. Thanks for sharing your story, it made my day!

    • Connecticut says:

      @daniellezun Thanks for that delicious Cookies.

  4. Thanks on your marvelous posting! I actually enjoyed reading it you might be a great author. I will make certain to bookmark your blog and may come back very soon. I want to encourage you to continue your great work, have a nice weekend!

  5. [...] Lemon Poppy Seed Linzer Daisy Cookies with Lemon Curd An adapted version of the recipe is on this blog [...]

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