Keto Poppy Seed Cookies
Ingredients:
2 1/2 Cup Almond Flour
4 Oz Cream Cheese
1/2 cup Softened Butter
1 Tsp Vanilla
1 Egg
2 Tbsp Poppyseeds
1 Tsp Baking Powder
1/4 Tsp Salt
3 Tbsp Sweetener
Soundtrack is licensed by YouTube
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Lemon Poppy Linzer Cookies
Linzer cookies are a tradition in wintertime, or any other time you crave delicious cookies. This delicate pastry, made of almonds, flour, butter and sugar bakes up perfectly crispy and melts in your mouth. Sandwich the cookies with raspberry jam, lemon curd, strawberry preserves or chocolate. You can never go wrong and possibilities are endless.
In my recipe, I love to include poppy seeds that provide that perfect delicate crunch. You can omit them if you wish and you'll still have a perfectly delicious cookie.
I hope they become your wintertime tradition, too.
Lemon Poppy Linzer Cookies with Seedless Raspberry Jam
Ingredients:
2 Cups AP Flour (240 grams)
½ Cup Cornstarch (65 grams)
¾ Almond Flour (72 grams)
¼ tsp Salt (1.5 grams)
2 Tbsp. Poppy Seeds (16 grams)
1 Cup Unsalted Butter (227 grams), at room temperature
1 Cup Icing Sugar (120 grams)
2 Large Egg Yolks (40 grams)
2 Tbsp Lemon Juice (25 grams)
1 ½ tsp Lemon Zest (3-4 grams)
½ tsp Vanilla Extract (2 grams)
Preparation:
In a medium sized bowl, mix together 2 Cups AP Flour, ½ Cup Cornstarch, ¾ Cup Almond Flour, ¼ tsp Salt and 2 Tbsp. Poppy Seeds. Set aside.
To a mixer bowl, add 1 Cup Unsalted Butter and 1 Cup Icing Sugar. Mix first on low and then on high for 3-5 minutes, or until the butter becomes pale and fluffy. Now add 2 Large Yolks and mix together well. Next, add 2 Tbsp. Lemon Juice, 1 ½ tsp Lemon Zest and ½ tsp Vanilla Extract. Mix on medium high until it’s all combined. Now add the dry ingredients and only mix until combined.
Place plastic wrap on a work surface and transfer ⅓ of the dough onto it. Wrap the dough and continue with the rest. Refrigerate until firm, for about 1 hour.
Remove the dough from the fridge and let it soften for about 5-10 minutes, before rolling.
Flour the work surface and roll the dough to ⅛” (3 mm) thick. Cut out the shapes using a cookie cutter and place on a lined baking sheet. Gather the leftover dough, wrap again and place back in the fridge while you work with the rest of the dough. If the dough becomes too soft or sticky during rolling, refrigerate it for about 15-20 minutes.
Place the first tray of cutout cookies in the refrigerator for 30 minutes before baking. Preheat the oven to 350 °F (177 °C). Now cut out the second tray of cookies. Use either the smallest cookie cutter or a piping tip to cut out a hole in the middle of the cookies. Refrigerate for 30 minutes before baking.
Bake the cookies for 11-12 minutes, or until the edges just begin to turn light brown. Cool on the baking tray for 5 minutes and then transfer to a cooling rack to cool completely.
Line up all of the cookies with the hole in the center on a baking sheet and dust with icing sugar.
Place about ½ tsp of seedless raspberry jam in the middle of the rest of the cookies. Gently top with the sugar dusted cookies.
Store the cookies in a container at room temperature for several days.
Wrap well and freeze for longer storage.
Enjoy :-)
Happy baking!
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LEMON POPPYSEED COOKIES | Vegan Richa Recipes
LEMON POPPYSEED COOKIES
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One-bowl vegan lemon poppyseed cookies are amazingly chewy and zesty! Made with almond flour, they are gluten-free and grain-free.
These lemon poppyseed cookies are based on my other almond flour cookies. This cookie base turns out great every single time! No wonder I keep going back to that to make all sorts of cookies!. It uses just a little bit of maple syrup for sweetening, and no butter or sugar so no beating those up. Just add all the ingredients to a bowl, mix for 5 seconds and done! Scoop and bake. These are my 9 yr niece approved and she makes many of my almond flour cookies easily. Even with some measuring errors, they turn out fab.
You can bake the cookies it a bit longer for a crispier cookie or a minute or so less for chewier cookies. I often use lime zest in these cookies for the extra zing. You can use lemon or lime, and you can add poppyseeds or chia seeds or just omit them. You’ll want to double this recipe, because the cookies just disappear super quickly.
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