Lemon Poppy Seed Cookies

These cookies are light, airy and refreshing, with a little crunch from the poppy seeds. Although I don't drink tea very often, I think they would be perfect for tea time. They might possible go well with coffee as well, but I just don't do coffee at all. Try them for yourself and let me know what you think.

What You Will Need:
Medium Bowl
Whisk
Stand Mixer with Whisk Attachment
Lemon Zester
Medium Scoop
Plastic Container
Wax Paper
Cookie Sheet(s)
Silicone Mat(s) or Parchment Paper
Cooling Rack(s)

Ingredients:
1 1/2 cups Soy Flour
1/2 cup Tapioca Starch/Flour
1/2 cup Potato Starch
1/4 cup Corn Starch
1 teaspoon Xanthum Gum
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Unsalted Butter, room temperature
1 1/2 cup Sugar
2 Large Eggs, room temperature
4 Tablespoons Lemon Juice, freshly squeezed
2 Tablespoons Lemon Zest, chopped
2 Tablespoons Poppy Seeds

Directions:
In a medium bowl, whisk together soy flour, tapioca starch, potato starch, corn starch, xanthum gum, baking powder and salt.

In standmixer with whisk attachment, cream together the butter and sugar.

Zest and juice the lemon.

 Add eggs to the butter and sugar mixture.

Add poppy seeds.

Add lemon zest.

Add lemon juice.

With the mixer on low, slowly add the dry ingredients.

 Using medium scoop, scoop dough into a plastic container. Place wax paper between the layers of dough balls. Refrigerate for at least 2 hours.

Preheat oven to 350° F.

Place dough balls on silicone lined cookie sheets approximately 2 inches apart, and bake for 18 minutes.

Cool on cookie sheets for two minutes, then transfer to cooling racks until cooled completely.

Makes about 3 dozen.

I've always loved the way lemon and poppy seeds go together. Don't you?

"The difference between who you are and who you want to be is what you do."

So go out a do something!

~Sheryl

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