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Lemon Poppy Seed Cookies

June 29, 2015 by Jo Barnett

lemon poppy seed cookies

For  the lemon lovers, a delicious cookie

Ingredients:

  • 1/2 cup unsalted butter, room temperature
  • 1 cup XYLA
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 1 3/4 cup Pamela’s gluten free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon Kosher salt
  • 1 tablespoon lemon zest
  • juice of 1 large lemon or 2 small lemons
  • 2 tablespoons poppy seeds

Preheat oven to 350

Line 2 baking sheets with parchment paper

In the bowl of standing mixer combine butter and sugar

Add egg, lemon zest and lemon juice, vanilla extract and continue to combine, approx. 5 minutes (until all ingredients are well combined.

While the wet mixture is mixing, in a separate bowl whisk flour, baking powder, xanthan gum, poppy seeds and salt together.

Slowly add the dry mixture to the went until all are well combined.

Using a spring release scoop drop the dough on the parchment paper lined sheets about 2 inches apart.  Bake one sheet at a time for 8 to 12 minutes.

Let cookies cool on the baking sheet for 5 to 10 minutes before transferring to cooling rack to finish cooling completely.

I find the best way to store the cookies is in a large Tupperware like container, with parchment between the cookie layers so they don’t stick together.

 

Filed Under: Desserts Tagged With: cookies, lemon, poppy seeds

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A Little About Me

I am a home cook that has a passion to create tasty, enjoyable, healthy gluten and sugar free food. I enjoy good and tasty food and do not think that dietary restrictions should mean that you can’t eat the foods you like.

My recipes have astonished people that baked goods can be so moist and flavorful without any bad...

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