White Whole Wheat Lemon Poppyseed Cookies Recipes

WHOLE WHEAT LEMON POPPY SEED MUFFINS

Steps:

• In large bowl, combine both flours, baking powder, baking soda, and poppy seeds.
• In another bowl, whisk together remaining ingredients; add to dry mixture, mixing just until moistened.
• Divide mixture evenly into eight greased muffin cups; bake 10-15 minutes at 400 degrees, or until a toothpick inserted in the center of a muffin comes out clean, and remove muffins to a rack to cool.

CRISP LEMON COOKIES

Steps:

• Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.
• Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemonbutter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.
• Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.
• Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.

WHITE WHOLE WHEAT LEMON POPPYSEED COOKIES

Steps:

• Preheat oven to 350 degrees.
• Whip butter and oil together until fluffy (approx 10 minutes).
• Add sugar.
• Add yogurt and vanilla.
• Add remaining ingredients.
• Drop by large spoonfuls onto a cookie sheet.
• Bake approximately 12 minutes, or until turning lightly golden at the edges. These will be a more cakey cookie, so you don't want it to brown. Cooking time will depend on actual cookie size, oven, etc.