Vegan Lemon Poppyseed Cookies Recipes

VEGAN LEMON POPPY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. I like to use my hands to rub the margarine into the flour. Stir in poppy seeds, lemon zest and lemon juice. Combine the soy milk and water, and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid.
• Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches apart.
• Bake for 10 to 15 minutes the preheated oven, until golden.

VEGAN LEMON POPPYSEED COOKIES

Steps:

• Pre-heat oven to 350 degrees.
• Cream together the sugar, brown sugar and margarine until smooth and creamy. Add the soy yogurt and vanilla and mix well. Add the remaining ingredients.
• Drop by tablespoonfuls onto a cookie sheet and bake for 8-9 minutes, or until done.

LEMON POPPY SEED HAMANTASCHEN (PAREVE OR DAIRY) COOKIES

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the flour, confectioners' sugar, granulated sugar, poppy seeds, baking powder, salt, and lemon zest (if using).
• In a liquid measuring cup or small bowl, combine the oil, egg, orange juice, and vanilla. Mix with a fork to lightly beat the egg.
• Add the wet ingredients to the flour mixture and mix well with electric beaters or a large wooden spoon until the dough begins to pull together into a ball.
• Using clean hands, knead the dough briefly in the bowl to ensure that all of the ingredients are mixed and no streaks of flour remain.
• Divide the dough in half. Gather it into two balls, flatten each into a disk, and wrap in plastic wrap or parchment paper. Chill the dough for at least 20 minutes.
• Preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone liners.
• On a lightly floured surface, roll out one of the dough disks to between 1/8 and 1/4-inch thick. Use a 2 1/2- or 3-inch round cookie cutter or drinking glass to cut out circles. Gather up the dough scraps, re-roll, and continue cutting circles with the remaining dough.
• Carefully transfer the dough circles to the prepared baking sheets and place 1/2 to 3/4 teaspoon of lemon curd in the center of each dough circle.
• Fold up the edges to form a triangle shape, allowing some of the filling to show. Pinch the corners of the dough to seal well.
• Bake the hamantaschen in the preheated oven for 15 to 18 minutes, or until the dough is firm and the bottoms begin to turn a light golden brown.
• Transfer the hamantaschen to a wire rack to cool.
• Enjoy!