Mmm more lemony goodness! When I made the lemon ginger bundt cake, my mom said it was good but complained that the cake was too sweet, buttery, and rich. In other words, she wanted a healthier "light" option. I ended up making these lemon poppy seed cookies on Father's Day weekend for both my parents. At 72 calories for 2 cookies, this recipe from the June 2010 issue of Everyday Food magazine definitely fits the bill. Aside from the difference in calories per serving, the fact that this recipe is so much quicker than the cake makes it more suitable for everyday snacking. Serve these cookies with a cup of tea or coffee in the afternoon and you're good to go.
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon baking soda
- 1/2 cup sugar
- 2 large egg yolks
- 2 tablespoons poppy seeds
- 1 tablespoon vegetable oil
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 F, with racks in upper and lower thirds. In a medium bowl, combine flour, salt, and baking soda. In a small bowl, mix together sugar, egg yolks, poppy seeds, oil, lemon zest, and vanilla. Stir egg mixture into flour mixture until combined (dough will be dry).
- Drop dough by teaspoonfuls, 2 inches apart, onto two parchment-lined baking sheets. Bake cookies until golden brown, 10 to 14 minutes, rotating sheets halfway through. Transfer cookies while hot to wire racks and let cool completely. (Store in an airtight container, up to 5 days.)