Tuesday, January 17, 2012
Lemon Poppy Seed Cookies
What You Need
1/3 cup canola oil (I use vegetable oil)
2/3 cup sugar
1 tablespoon lemon zest (because this is a pain in the butt, I use lemon juice or lemon extract)
1/4 cup soy milk
1 1/3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon poppy seeds
What You Do
~ Preheat oven to 350°F.
~ Stir together the oil and sugar until combined. Add the lemon zest/juice/extract and soy milk and beat until smooth and consistent.
~ Add the flour, baking powder, salt and poppy seeds and mix until well-combined. The dough should be spoonable, not stiff.
~ Drop by heaping teaspoonfuls onto a baking sheet lined with parchment paper (about 2 inches apart), and flatten slightly.
~ Bake for 9-11 minutes, or until the edges are golden brown. Let sit on the baking sheet for about a minute before transferring to a wire rack to cool completely.
Recipe by The Vegan Cookie Connoisseur