Spring is springing and you know what that means - time to break out the zester and get some citrus baking, salad-ing, steeping, or whatever else have you. I’m not here to judge. What? Anyway.
I love making these cookies. Last spring I adapted a basic lemon poppy seed cookie to be egg/dairy free, which set it enough apart from the original recipe that I feel I can share it with you here free of oven-right infringement.
Lemon Poppy Seed Cookies
1/4 cup lemon juice
1/2 cup Earth Balance or other butter alternative
2/3 cup sugar
1/2 cup plain soy yogurt
1 tsp vanilla extract
1 tsp almond extract
zest of 2 lemons (writing this always feels akin to writing “eye of toad”)
1 1/3 cup flour - feel free to combine whole wheat and all-purpose
1/2 tsp baking powder
1/2 tsp salt
1 Tbsp poppy seeds + extra for topping
Preheat oven to 350℉.
In a saucepan, reduce lemon juice on low heat for about 3 minutes. Add 1/4 cup margarine, and turn off heat. Set aside.
Combine flour, baking powder and salt in a mixing bowl. In another bowl, whisk remaining 1/4 cup margarine and 1/2 cup sugar. Add yogurt, then slowly add lemon-margarine mixture. Combine wet and dry ingredients, then mix in vanilla and almond extracts, poppy seeds, and lemon zest.
Place a tablespoon of dough into your palm, roll into a ball, and place on ungreased cookie sheet. Dip a small cyclinder (I used a mini-vase*) in water and then sugar, then lightly press down on each cookie before sprinkling a small amount of poppy seeds over the bunch. Bake in the middle rack of the oven for 10-12 minutes.
Enjoy in the lovely spring weather with a cup o’ tea!