Fit to A Tee Recipes Popcorn Balls and Spaghetti Sundae Fit To A Tee Fall Popcorn and Sundae Winter 2020 Snacks Week 4 Click here to watch Coach K prepare Popcorn Balls and Spaghetti Sundaes Cookies Fit To A Tee Cut Out Sugar Cookies Week 3 Click here to watch alum and Coach Nikki Johnson prepare Holiday Cookies Leftover specials Thanksgiving is upon us and from all of us at First Tee – Cleveland, we wish you all a safe, and joyous Thanksgiving.  Attached is the recipe for week #2! Fit To A Tee Turkey Rice Soup Week 2 Click here to watch the video of Coach Nancy making turkey broth! It’s a great way to use some of those yummy leftovers – so be sure to ask for, or save some, leftover turkey! Thanksgiving Side Dishes Fit To A Tee Recipes. Cranberries And Sweet Potatoes Week 1 Click here to watch Coach K and Coach Andrea make Cranberry Sauce and Sweet Potato Casserole

                                    

LEMON POPPYSEED CRISPS  Source: Martha Stewart

PREHEAT OVEN TO 350*         Makes About 30 cookies
INGREDIENTS:

¼ cup fresh lemon juice - about 2 large lemons or 3 small ones

  3 ½ tsp finely grated lemon zest DIVIDED-3 large lemons

  1 cup (2 sticks) room temp unsalted butter 

DIVIDED

  2 cups all-purpose flour (½ white ½ wheat is fine)

  1 tsp baking powder

  ½ tsp table salt

  1 ½ cup sugar. DIVIDED 1 CUP & A ½ CUP

  1 large egg

  1 TBLS poppy seeds (they’re still good if you don’t have these)

1. Bring lemon juice to a slow boil. 
   WATCHING CAREFULLY, cook until it is reduced to 1/8 cup. (3-5 minutes) 
   
   Remeasure it in a LIQUID measuring cup.

   Stir 1 stick of the room temperature butter into the warm lemon juice. Set aside.

2. Whisk together flour, baking powder, salt

3. Cream the other stick of butter with 1 c sugar until smooth. Then add the egg and 
   
   reserved lemon butter. BEAT for 3 minutes until pale yellow. Then add vanilla and 2 tsp 
   
   of the lemon zest

4. Add the flour mixture and the poppyseeds. Mix just until flour is incorporated. 
   
   NOTE: IF IT SEEMS TOO THIN ADD UP TO ½ CUP MORE FLOUR! 
   
       Chill for 20 minutes or more.

5. Mix ½ cup sugar and the rest of the zest (1 ½ tsps)

6. Roll the chilled dough into golf ball size balls. Roll the balls in the sugar/zest mixture.

7. Placing the balls 2” apart, bake on parchment lined cookie sheets 12-14 minutes. 
   
   Cool and enjoy!

Lemon Poppy Seed Crisps recipe