Reviews (2)
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
12/12/2010
@tjeddy: Thanks for your comment. I will try making the glaze without the poppy seeds, and then sprinkling them after glazing.
Martha Stewart Member
Rating: Unrated
01/11/2010
The flavor was great, but there was some difficulty with the glaze. Once dipping the cookie and waiting for the drips to drop, the poppy seeds ran with it. Maybe a thicker glaze would have helped, but they took forever to dry enough to store. With all this in mind, I received a lot of compliments on them.
Back to Lemon-Poppy Seed Glazed Balls
All Reviews for Lemon-Poppy Seed Glazed Balls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Lemon-Poppy Seed Glazed Balls
Recipe Summary
Yield: Makes about 3 dozen balls
Ingredients
Ingredient Checklist
1 recipe Basic Shortbread
1 cup confectioners’ sugar
1/4 cup heavy cream
1 tablespoon fresh lemon juice
1 teaspoon poppy seeds
Cook's Notes
If not using the glaze immediately, refrigerate, tightly covered, up to two days; bring to room temperature before using.
Cook's Notes
Cookies will keep, in an airtight container, at room temperature up to 1 week.
Gallery
Lemon-Poppy Seed Glazed Balls
Recipe Summary
Yield: Makes about 3 dozen balls
Gallery
Lemon-Poppy Seed Glazed Balls
Lemon-Poppy Seed Glazed Balls
Lemon-Poppy Seed Glazed Balls
Recipe Summary
Yield: Makes about 3 dozen balls
Recipe Summary
Yield: Makes about 3 dozen balls
Yield: Makes about 3 dozen balls
Makes about 3 dozen balls
Ingredients
Ingredients
- 1 recipe Basic Shortbread
- 1 cup confectioners’ sugar
- 1/4 cup heavy cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon poppy seeds
Directions
Prepare basic shortbread, and roll into 1-inch balls; refrigerate 20 minutes. Bake on a cookie sheet until firm and just starting to color, 20 to 25 minutes. Let cool completely on a wire rack.
Make glaze: Whisk together confectioners’ sugar, cream, and lemon juice until well combined and smooth. Stir in poppy seeds. Dip top half of cooled shortbread balls into glaze, allowing excess to drip off. Transfer to a parchment-lined baking sheet to set.
Cook's Notes
If not using the glaze immediately, refrigerate, tightly covered, up to two days; bring to room temperature before using.
Cook's Notes
Cookies will keep, in an airtight container, at room temperature up to 1 week.
Cook’s Notes
If not using the glaze immediately, refrigerate, tightly covered, up to two days; bring to room temperature before using.
Cookies will keep, in an airtight container, at room temperature up to 1 week.
Reviews (2)
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
12/12/2010
@tjeddy: Thanks for your comment. I will try making the glaze without the poppy seeds, and then sprinkling them after glazing.
Martha Stewart Member
Rating: Unrated
01/11/2010
The flavor was great, but there was some difficulty with the glaze. Once dipping the cookie and waiting for the drips to drop, the poppy seeds ran with it. Maybe a thicker glaze would have helped, but they took forever to dry enough to store. With all this in mind, I received a lot of compliments on them.
Reviews (2)
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
12/12/2010
@tjeddy: Thanks for your comment. I will try making the glaze without the poppy seeds, and then sprinkling them after glazing.
Martha Stewart Member
Rating: Unrated
01/11/2010
The flavor was great, but there was some difficulty with the glaze. Once dipping the cookie and waiting for the drips to drop, the poppy seeds ran with it. Maybe a thicker glaze would have helped, but they took forever to dry enough to store. With all this in mind, I received a lot of compliments on them.
Martha Stewart Member
Rating: Unrated
12/12/2010
@tjeddy: Thanks for your comment. I will try making the glaze without the poppy seeds, and then sprinkling them after glazing.
Rating: Unrated
Rating: Unrated
01/11/2010
The flavor was great, but there was some difficulty with the glaze. Once dipping the cookie and waiting for the drips to drop, the poppy seeds ran with it. Maybe a thicker glaze would have helped, but they took forever to dry enough to store. With all this in mind, I received a lot of compliments on them.
All Reviews for Lemon-Poppy Seed Glazed Balls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon-Poppy Seed Glazed Balls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
