2 c. all-purpose flour
1/2 tsp. baking soda
1 tsp. ground coriander
2 tbsp. poppy seeds
3/4 c. salted butter, softened
1 c. white sugar
2 lg. egg yolks
1 lg. whole egg
1 1/2 tsp. pure lemon extract

Preheat oven to 300 degrees. In a medium bowl, combine flour, baking soda, coriander and poppy seeds. 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 sides 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 to 25 minutes until cookies are slightly brown along the edges. Immediately transfer cookies with a spatula to a cool surface. Makes 2 dozen.