1 lg Egg 1 lg Egg white 1 c Granulated sugar 2 tb Vegetable oil 1/2 c Lowfat cream cheese Not nonfat cream Cheese spread 1 tb Orange juice 2 ts Orange rind 1 3/4 c All-purpose flour; u -nbleached Or cake flour 1/2 ts Baking soda 1/4 ts Salt 2 tb Poppy seeds Recipe by: The New Dr. Cookie Cookbook Preheat oven to 350 degrees; coat 2 cookie sheets with nonstick cooking spray. Beat the egg, egg white, sugar and oil with an electric mixer until smooth. Add the cream cheese, orange juice and orange rind and beat again. Add the flour, baking soda, salt and poppy seeds; beat until well mixed. Drop the batter by rounded teaspoonfuls 2 inches apart onto the cookie sheets. Bake for 10 to 12 minutes, or until the cookies are lightly browned. Cool on wire racks. Repeat until all of the cookies are baked. Penny Halsey (ATBN65B). Nutrition Analysis: 47 calories, 1.4 g fat. -----
How To make Orange Poppy Seed Cookies's Videos
Lemon Poppy Seed Cookies ???? #baking #recipe
The freshest cookies of the year, no artificial flavor needed. Get the full recipe tutorial here:
Poppy seed cookies
Poppy seed cookies
Easy Lemon Poppy Seed Muffins Recipe
The perfect morning treat, these lemon poppy seed muffins are moist and bursting with bright citrus flavor and drizzled with a perfectly sweet lemon glaze. Packed with fresh lemon zest and lemon juice, you don’t need to visit a bakery for the perfect lemon poppy seed muffin. This easy recipe makes moist and tender muffins with only a few simple ingredients and an easy stir-together method! All you need to go along with these is a warm cup of tea or coffee.
RECIPE:
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Gluten free Easter egg poppy Seed cookies recipe**view description for ingredients and instructions*
Easter egg poppyseed cookies ????????
Ingredients Poppyseed Cookies 240g all purpose flour 60g powdered sugar 100g dairy free butter 15g lemon juice 30g soy milk 1 tsp lemon extract 1 tbsp poppyseed 1/4 tsp pink salt
Icing 4 tbsp aquafaba 1/2 tsp cream of tartar 1 tsp vanilla extract 3 cups sifted powdered sugar butterfly pea flower powder for the colour ????
Cooking In a large bowl add flour, powered sugar , salt and butter, mixing until combined. Add in lemon juice, milk, lemon extract and mix until the dough comes together. Wrap cookie dough with cling wrap and refrigerate for 20 mins.
Preheat oven to 170c. Roll dough out onto a piece of parchment paper and cut out the dough using a cookie cutter. Bake cookies for 10 mins. Allow cookies to cool completely.
Make the icing In a stand mixer, beat aquafaba with cream of tartar and salt until foamy. Add all powdered sugar and beat on low speed until thick. Thin the icing with water and dissolved butterfly pea powder to the desired consistency and colours.