Lemon and Poppy Seed Olive Oil Cookies

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).

• Ready In: 35 mins
• Yields: 12-16 cookies

Ingredients

• 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)

Directions

1. Preheat the oven to 375°F.
2. In a large bowl, combine the dry ingredients (flour, baking powder, poppy seeds, salt, and 1/3 cup sugar) and whisk together.
3. In a separate bowl, whisk the eggs (or egg substitute) with the olive oil, lemon juice, and lemon rind.
4. 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.
5. Put a few tablespoons of sugar in a flat dish.
6. 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.
7. Place sugared cookie disk onto a lightly oiled cookie sheet and bake 12 to 15 minutes, or until lightly browned.
8. Cool a couple of minutes on the cookie sheet, then remove the cookies to a rack to cool further.
9. 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.