Lemon Poppy Seed Sandwich Cookies
Lemon Poppy Seed Sandwich Cookies might be just the dessert you are searching for. One portion of this dish contains around 3g of protein, 8g of fat, and a total of 145 calories. This lacto ovo vegetarian recipe serves 24 and costs 43 cents per serving. This recipe from Cup Cake Project has 19 fans. If you have vanilla, milk, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is not so outstanding. If you like this recipe, you might also like recipes such as Lemon Poppy Seed Sandwich Cookies, Chewy Almond Poppy Seed Granola Bars (Lemon Poppy Seed variation too), and Lemon Poppy Seed Cookies.
Servings: 24
Ingredients:
1/2 teaspoon baking powder
1/2 cup + 2 tablespoons unsalted butter, room temperature
1 egg yolk
1 3/4 cups all-purpose flour
1/4 cup honey
1/4 teaspoon lemon extract (leave this off if you don't like a strong lemon flavor)
2 tablespoons lemon juice
1 cup milk
1 1/2 cups poppy seeds
pinch salt
1/2 cup sugar
2 tablespoons unsalted butter
1 teaspoon vanilla
Equipment:
mixing bowl
stand mixer
pot
blender
oven
cookie cutter
drinking straws
baking sheet
wire rack
Cooking instruction summary:
In a medium-sized mixing bowl, dissolve baking powder in lemon juice. It's fun to listen to it hiss and to watch it bubble.Add lemon extract, flour, butter, egg yolk, sugar, and salt. Knead the batter together either with your hands or using the dough hook on a stand mixer.Mix in the poppy seeds and form the dough into a small loaf.Wrap in plastic and refrigerate for one hour.In a medium-sized pot on low heat, bring milk to a simmer and add poppy seeds, sugar, and honey.Simmer for 15 minutes, stirring frequently until the poppy seeds absorb the milk and you have a thick paste.Remove from heat and stir in butter and vanilla.Place the whole mixture in the blender and blend until smooth.Refrigerate for about 20 minutes to let the filling firm up. Preheat oven to 350 F.Lightly flour a work surface and roll the dough to 1/8" thick.Cut out 2 1/2" flowers or stars or whatever other shape you might like as long as there are two of each kind.Use a cookie cutter or a fat straw to cut a one inch hole in the centers of half of the cookies.Place cookies on a parchment-lined cookie sheet.Bake for 10 minutes or until the edges just begin to brown.Cool on a cooling rack.Spread poppy seed filling on all of the cookies without holes.Top with matching cookies to create sandwiches.
Step by step:
1. In a medium-sized mixing bowl, dissolve baking powder in lemon juice. It's fun to listen to it hiss and to watch it bubble.
2. Add lemon extract, flour, butter, egg yolk, sugar, and salt. Knead the batter together either with your hands or using the dough hook on a stand mixer.
3. Mix in the poppy seeds and form the dough into a small loaf.Wrap in plastic and refrigerate for one hour.In a medium-sized pot on low heat, bring milk to a simmer and add poppy seeds, sugar, and honey.Simmer for 15 minutes, stirring frequently until the poppy seeds absorb the milk and you have a thick paste.
4. Remove from heat and stir in butter and vanilla.
5. Place the whole mixture in the blender and blend until smooth.Refrigerate for about 20 minutes to let the filling firm up. Preheat oven to 350 F.Lightly flour a work surface and roll the dough to 1/8" thick.
6. Cut out 2 1/2" flowers or stars or whatever other shape you might like as long as there are two of each kind.Use a cookie cutter or a fat straw to cut a one inch hole in the centers of half of the cookies.
7. Place cookies on a parchment-lined cookie sheet.
8. Bake for 10 minutes or until the edges just begin to brown.Cool on a cooling rack.
9. Spread poppy seed filling on all of the cookies without holes.Top with matching cookies to create sandwiches.
Nutrition Information:
covered percent of daily need
