Munn Lemon Poppyseed Cookie
Let's enjoy Purim with this Jewish-inspired cookie. Makes a great addition to tea.
| Category: | Sweets |
Ingredients
Dough
| 3 cups Frankie's gluten-free all-purpose flour blend |
| 1/2 cups poppyseeds |
| 1 1/2 tsp baking powder |
| 1/4 tsp Kosher salt |
| 1 cup butter, unsalted, softened |
| 2/3 cup white sugar |
| 1 lg egg, divided |
| 1 whole lemon zest |
| 2 whole lemons |
| 1/3 cups white sugar, decoration |
Munn Lemon Poppyseed Cookie Directions
Pre-heat your oven to 350°F or 175°C. Line two baking sheets with parchment paper.
Blend together the Frankie's gluten-free All-Purpose Flour blend, baking powder and Kosher salt. Set aside.
In a mixing bowl, or your stand mixer beat the butter and sugar together until lighter in colour. Then beat in the egg yolk, then the lemon zest, and lemon juice. Once that is all combined, mix in the flour mixture until really well combined.
On a well-floured surface roll out the dough, continually adding flour to ensure that your dough doesn't stick to the surface. Roll to approximately 4-5mm or 1/4inch thickness. Cut out your favourite shapes and place on the lined baking sheet.
Brush with a beaten egg white and sprinkle sugar on top of cookie.
Bake for approximately 12-15 minutes or until the edges are golden brown. Let cool and store in an airtight container for up to 2 weeks.
I used Frankie's gluten-free all-purpose flour blend because it not only works cup-for-cup, but also because I trust the quality of the product knowing that I'm going to have a great end result. You can order their flour and make this cookie just like I did by going to: glutenfreefrankies.com or visiting: Amazon and searching for Frankie's Flour.
