Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Blueberry Lemon Poppy Seed Cookies

Recipes are born from many things. This one came one summer when I had promised to bring cookies to a gathering. When I volunteered, I was no doubt thinking it would be the easiest assignment – just whip up some chocolate chip or peanut butter cookies and go. But when it came down to it, I had this desire to make something lighter and more summery. I had some lemons on the counter, so I turned to an old recipe for a lemon poppy seed cookie and that seemed more like what I wanted. I opened the fridge to get out the butter, eggs and sour cream and found some blueberries I’d picked up in bulk at the farmers market. Why not, I thought. Thus this cookie was born.

These are a lightly sweet cookie in the old-fashioned Southern tea cake style. Pillowy and cakey with a simple glaze to sweeten things up. I love the burst of juicy berries this version has, and the poppy seeds add interest, and make them very pretty. By the way, they were a big hit at the event.

Blueberry Lemon Poppy Seed Cookies
Yields 24
  1. 10 Tablespoons (1 ¼ sticks) unsalted butter
  2. 1 ¼ cups granulated sugar
  3. 2 eggs
  4. ¼ cup sour cream
  5. zest and juice of one lemon
  6. 1 teaspoon vanilla extract
  7. 1 ½ teaspoons poppy seeds
  8. 2 ½ cups all-purpose flour
  9. 1 teaspoon baking powder
  10. ¼ teaspoon kosher salt
  11. 1 cup fresh blueberries
  12. 1 cup confectioners’ sugar
  1. Preheat the oven to 350. Line 2 baking sheets with parchment paper.
  2. Beat the butter in the bowl of a stand mixer to break it up, then add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the sour cream, most of the lemon zest (save a pinch for the glaze) and 2 Tablespoons lemon juice (save the rest for the glaze), vanilla and poppy seeds. Beat until smooth, scraping down the sides of the bowl. Beat in the flour, baking powder and salt until the batter is smooth and well combined and there are no dry ingredients visible in the bowl. Fold the blueberries into the batter with a spatula.
  3. Use a cookie scoop or large spoon to scoop mounds of dough an inch or so apart on the prepared baking sheets. Bake until firm and just lightly golden on the bottoms, about 15 minutes. Cool on the pan for a few minutes, the remove to a wire rack placed over paper to catch drips from the glaze. Cool completely.
  4. Whisk the confectioners’ sugar and a little lemon zest together with enough lemon juice to make a glaze you can drizzle over the cookies. If you don’t have enough lemon juice, add a touch of milk. You can add a pinch of poppy seed to the glaze as well if you’d like. Drizzle the tops of the cookies with the glaze and leave to set.
The Runaway Spoon

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