Preheat oven to 300-degrees F. In a medium bowl combine flour, baking soda, lemon zest coriander and poppyseeds. Mix well with a wire whisk and set aside. In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down sidw of bowl, then add yolks, egg and lemon extract. Beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 23-25* minutes until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface. Yield: 2 dozen. *Note: Watch your time carefully on these cookies. Some of her various cookie recipes are done perfectly at the time she states, but others are crispy with all the chewiness baked out of them at the time she gives.
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|Serving Size: 1 Serving (794g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1194 (42%)|
|Amt Per Serving||% DV|
|Total Fat 132.6g||177 %|
|Saturated Fat 57.8g||289 %|
|Monounsaturated Fat 47g|
|Polyunsanturated Fat 19.7g|
|Cholesterol 3690mg||1135 %|
|Sodium 3707.8mg||128 %|
|Potassium 825mg||22 %|
|Total Carbohydrate 345g||101 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 334.6g|
|Protein 77.7g||111 %|
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Calories per serving: 2873
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