I’m currently facing a disaster of epic proportions at my job: my new team does not eat baked goods. And I’m not talking about the one person who’s gluten-free, the one that’s lactose intolerant, or the other one that’s doing an elimination diet. I’ll bring tasty treats to our weekly team meeting, and maybe three people out of almost 20 will take one. It’s quite upsetting. Now, the problem may be that our team meetings are Monday morning at 9am, and no one wants a treat that early. I’m just used to my old team that would decimate anything I brought in, no matter what time of day.

I still haven’t learned my lesson though, because we had a little surprise celebration yesterday for one of the girls on the team who is getting married soon. I brought in about three dozen mini vanilla cupcakes with vanilla frosting and sprinkles, and about two dozen of these Citrus Poppyseed Cookies I saw on A Cozy Kitchen a while ago. I would say five cupcakes got eaten, and six cookies. This is an outrage! So glad I didn’t bring in more, because I almost made a batch of Nutella Rice Krispie Squares too.

Now you know I’m not the biggest citrus dessert fan, so if I’m saying I liked these cookies, you know they’re good! They bake up to be thick and chewy, and I love the little crunch of the poppy seeds. The orange and lemon zest make them so fresh for summer! Too bad only like five people tried them. Stay tuned while I work through this terrible time.

Citrus Poppyseed Cookies

Source: A Cozy Kitchen

Ingredients

• 1/2 cup (1 stick) butter, room temperature
• 1 cup sugar
• 1 1/2 tsp lemon zest
• 1 1/2 tsp orange zest
• 1/4 cup olive oil
• 1 egg
• 2 tbsp lemon juice
• 2 1/4 cups flour
• 1/4 cup cornmeal
• 2 tbsp poppy seeds
• 1/2 tsp baking soda
• 1/4 tsp salt

+ more sugar for rolling

Directions

1. Preheat oven to 350° and line two cookie sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cornmeal, poppy seeds, baking soda and salt.
3. In a large bowl, mix together the butter, sugar, lemon zest and orange zest until light and fluffy. Add the olive oil, egg and lemon juice and mix again until combined.
4. Add the dry ingredient mixture to the wet ingredients and mix well.
5. Roll the dough into balls about the size of golf balls, and roll in sugar. Place on prepared baking sheets and bake for 12-13 minutes. Let cool on cookie sheets for 5 minutes, then move cookies to a cooling rack to cool completely.