Lemon Poppy Seed Cookies

• 2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Baking Soda
• 1 Tablespoon Poppy Seeds
• 1/2 cups Butter, Softened
• 1/2 cups Sugar
• 1/2 cups Brown Sugar, Packed
• 1 whole Egg
• 1/2 teaspoons Vanilla
• 1 whole Lemon (just The Zest)
• 1/4 cups Buttermilk

1. Preheat the oven to 375 degrees.
2. In a medium bowl, combine the flour, baking powder, salt, baking soda and poppy seeds. Set aside.
3. In a large bowl, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the egg, vanilla and lemon zest and mix well. Add into the creamed mixture the dry ingredients and the buttermilk. Mix well.
4. Drop the dough by small tablespoonfuls onto a greased or lined baking sheet. Bake for 10-12 minutes, until the edges are set. The cookies should be puffy and fairly light in color when they are finished baking. Remove from the oven and let cool for 1-2 minutes on the baking sheet. Move the cookies to a wire rack to cool completely.

allpurpose, baking powder, ubc, ubc, poppy seeds, butter, sugar, brown sugar, egg, vanilla, lemon, ubc

Taken from tastykitchen.com/recipes/desserts/lemon-poppy-seed-cookies/ (may not work)