Lemon And Poppy Seed Olive Oil Cookies

1. 1

   Preheat the oven to 375u00b0F.

2. 2

   In a large bowl, combine the dry ingredients (flour, baking powder, poppy seeds, salt, and 1/3 cup sugar) and whisk together.

3. 3

   In a separate bowl, whisk the eggs (or egg substitute) with the olive oil, lemon juice, and lemon rind.

4. 4

   Use a rubber spatula to stir the liquid mixture into the dry one, just until well combined; if the mixture is a little dry, add a little more lemon juice.

5. 5

   Put a few tablespoons of sugar in a flat dish.

6. 6

   Pinch off pieces of dough (about the size of a rounded teaspoon) and roll gently into balls. Put balls into sugar and press down slightly to make a thick disk.

7. 7

   Place sugared cookie disk onto a lightly oiled cookie sheet and bake 12 to 15 minutes, or until lightly browned.

8. 8

   Cool a couple of minutes on the cookie sheet, then remove the cookies to a rack to cool further.

9. 9

   Note: Instead of eggs, use 2 tablespoons of ground flax seeds (i.e., flax meal) simmered in 6 tablespoons of water for a few minutes until thick and the consistency of raw eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.