Lemon-Poppy Seed Drops
o 2 ¾ cups all-purpose flour
o 1 Tbsp. poppy seeds
o 1 tsp. baking powder (cut down to 3/4 tsp. for high altitude)
o ¼ tsp. salt
o 1 ½ cups sugar (cut down to 1 1/4 cup for high altitude)
o 1 cup butter, melted (cut down to 3/4 for high altitude)
o ¼ cup nonfat plain Greek yogurt
o 2 eggs
o 2 tsp. grated lemon peel
GLAZE
o 1 ½ cups powdered sugar
o 2–3 Tbsp. lemon juice
o 2 tsp. light corn syrup
Preheat oven to 375 degrees F. Whisk flour, poppy seeds, baking powder, and salt in bowl. Beat butter and sugar in another bowl. Add yogurt, eggs and lemon peel to butter/sugar mixture then just add in flour mixture until blended. Drop by 1 tbsp. onto greased cookie sheet. Bake 8-10 minutes, just until light brown on edges. Cool on pan on wire rack for about 10 minutes. Make glaze by combining glaze ingredients. Put glaze on warm cookies, let stand until set.
(This is the halfway mark. Five more cookies to go.)
(This is the halfway mark. Five more cookies to go.)
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