Prep 20 mins
Cook 15 mins
A delightful cookie, moist on the inside and crisp on the outside. They have a nice bright, lemon flavor with a little crunch from the poppy seeds. You don't have to use the most expensive olive oil, but do use a good flavored extra virgin one. For my vegan friends, this recipe can be easily made without any eggs (see instructions in the recipe).
- 1 1⁄4 cups all-purpose flour
- 1⁄4 teaspoon baking powder
- 1 tablespoon poppy seed
- 1 pinch salt
- 1⁄3 cup sugar
- 2 eggs (or egg substitute ( see note below)
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup lemon juice
- 1 lemon, zest of, finely grated
- 2 tablespoons sugar (for dusting)
- Preheat the oven to 375°F.
- In a large bowl, combine the dry ingredients (flour, baking powder, poppy seeds, salt, and 1/3 cup sugar) and whisk together.
- In a separate bowl, whisk the eggs (or egg substitute) with the olive oil, lemon juice, and lemon rind.
- Use a rubber spatula to stir the liquid mixture into the dry one, just until well combined; if the mixture is a little dry, add a little more lemon juice.
- Put a few tablespoons of sugar in a flat dish.
- Pinch off pieces of dough (about the size of a rounded teaspoon) and roll gently into balls. Put balls into sugar and press down slightly to make a thick disk.
- Place sugared cookie disk onto a lightly oiled cookie sheet and bake 12 to 15 minutes, or until lightly browned.
- Cool a couple of minutes on the cookie sheet, then remove the cookies to a rack to cool further.
- Note: Instead of eggs, use 2 tablespoons of ground flax seeds (i.e., flax meal) simmered in 6 tablespoons of water for a few minutes until thick and the consistency of raw eggs.
very nice cookie-thank you. I was out of butter or marg (and out of cookies too :) so wanted a fast recipe with oil, this was a good choice and will definitely make again, I think I slightly overbaked, ( I loved the caramel that is created on the baking sheet and had to be eaten as I removed the cookies...) Thank you for posting.