Festive Lemon Poppy Seed Cookies
Posted on 30 novembre 2017
Ingredients:
2 Cups gluten free flour 2/3 Cup organic, grass-fed butter 2 Tbsp. unsweetened applesauce 2 1/2 Tbsp. fresh lemon juice 2/3 Cup coconut sugar 2 Tsp. lemon zest 1 Tbsp. poppy seeds 1-2 Scoops of fermented organic vegan proteins+ unflavoured Glaze (optional): 1 1/2 Cups icing sugar, 1 Tbsp. lemon juice, Lemon zest
Directions:
In a mixer, combine the butter, sugar, applesauce, and lemon juice until light and fluffy. Add the flour, fermented organic vegan proteins+ and lemon zest. Mix to combine. Add the poppy seeds and mix. Divide the dough into two parts, and shape into discs. Wrap with plastic wrap and refrigerate for 2 hours. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Lightly flour a rolling pin and rolling surface with the flour. Place the dough on the surface and roll to about a ¼ inch thick. Using a cookie cutter, cut out cookies, and place them to the baking sheets. Bake for 12 to 14 minutes. Cool for a few minutes on the baking sheets, and then transfer to a wire rack to cool. Glaze: Combine the icing sugar and the lemon juice with a whisk. If the glaze is too thick, add more liquid. Put glaze on cookies and top with lemon zest.
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