Lemon Poppyseed Slice and Bake Cookies

In a large bowl combine flour and salt. Set aside.

In mixer, combine sugars and butter, beating until mixed and fluffy. Add in egg, vanilla and almond extracts. Add in dry ingredient mixture and just combine.

Remove dough and divide into 2 equal portions.

Place 1/2 of the dough back into the mixer and beat in lemon zest and lemon juice. Remove. Flatten and wrap in plastic wrap. Place in fridge to chill about 20 minutes.

Place the remaining 1/2 of the dough into the mixer and combine with poppy seeds. Beat until seeds are evenly distributed. Remove from mixer and flatten slightly, wrap in plastic wrap and chill for about 20 minutes.

After 20 minutes, flour a surface to roll your cookies out on. Flatten each dough separately so that they form a 10″ by 7″ rectangle. Cut edges to ensure they are smooth and uniform. Lay one piece of dough on top of the other. Taking the long side of the dough, roll both doughs tightly together. Pinch seams of the doughs to make sure they don’t unravel. Wrap the dough log into plastic wrap tightly. Allow to chill for about an hour and then you can unwrap to slice off and bake however many cookies you wish, from 2 − 20.

Preheat oven to 350ºF. Slice cookies about 1/3-1/2″ each. Place on cookie sheet and bake for about 15 minutes until they are golden brown. Let cool on cookie sheet for about 10 minutes after they are removed from the oven so they cool slowly and resist crumbling.

Devour.

Note: The dough logs can also be frozen for up to 2 months. You can slice and bake them straight from the freezer, just increase the baking time by about 2 minutes extra.

Inspired by America’s Test Kitchen Slice and Bake Cookies.