• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

LEMON POPPY SEED COOKIE DOUGH PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside in a small bowl to completely cool down (about 20 minutes).
  4 oz butter
• In a mixing Bowl, whisk all the dry ingredients together: all-purpose flour, baking powder, baking soda, poppy seeds and sea salt. Set aside.
  7.40 oz all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 Tbsp poppy seeds, 1/8 tsp sea salt
  
• In a separate mixing Bowl, rub the granulated sugar and lemon zest together. Let it set for 10 minutes. NOTE: This will help develop the aromas.
  7.05 oz granulated sugar, 1 lemon zest
  
• Once the butter has reached room temperature add it to the lemon/sugar mixture. Gently mix with a spatula, until combined. Add the egg and vanilla bean paste. Mix again.
  1 egg, 1 tsp vanilla bean paste
  
• Then, fold in the dry ingredients previously mixed together. IMPORTANT: Do not over mix. Refrigerate for 30 minutes to set.
  
• Using an ice cream scoop, scoop the cookie dough directly onto your Large Bonmat at least 2 inches | 6 cm apart from each other.
  

BAKE!

• Preheat oven to 350F/180C.
• Bake for 10 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they don't look quite done and lightly golden brown around the edge, the top staying soft.
  
• Once your Lemon Poppy Seed Cookies are out of the oven, let them cool down completely on your baking sheet as they will be very soft out of the oven and will deflate slightly once cooled.

LIMONCELLO FROSTING PREPARATION

• In a mixing bowl, beat the mascarpone cheese together with the limoncello liqueur, on medium speed until smooth, about 1 minute. 
  4 oz Mascarpone cheese, 1 Tbsp Limoncello Liqueur
  
• Add the heavy cream a splash at a time while beating on medium high speed until light and fluffy, less than 3 minutes. IMPORTANT: Do not over mix!
  4.41 oz heavy cream
  
• Then, fold the powdered sugar until it is combined. IMPORTANT: Do not over mix! Transfer to a pipping bag and keep refrigerated until your assemble your cookies.
  2.12 oz powdered sugar
  

ASSEMBLY

• When ready to serve, pipe the limoncello chantilly on top of the cookies in a swirl, starting from the middle and moving outwards. Sprinkle with poppy seeds and decorate with lemon zest or lemon slices. Then place them on your serving tray to enjoy. Bon Appétit!
  1 Tbsp poppy seeds
  
• N.B. These cookies are best stored separated from the frosting in the refrigerator up to 2 days.