Lemon Poppyseed Cookies

Sprouted flour, pastured butter, honey, fresh lemon and poppyseeds are the only ingredients you’ll need for this wholesome treat..

Lemon Poppyseed Cookies

Lemon Poppyseed Cookies

Makes about 18 cookies (adapted from a recipe by Michael Ruhlman)

3 oz raw honey
6 oz pastured butter (1 1/2 sticks), softened
9 oz sprouted flour, finely milled
zest of 2 small lemons
1 tablespoon poppyseeds
1/2 teaspoon vanilla extract (optional)

Using an electric mixer, whip together honey and softened butter until light and fluff.  Stir in the zest of 2 lemons (a micro-plane works best for producing tiny zest), poppyseeds and vanilla (if using).  With the mixer on low, slowly add the flour a little at a time until just combined.  Turn out the dough onto a piece of parchment paper and roll into a log about 2 inches in diameter.  Twist the ends and refrigerate until firm, about 30 minutes.  Using a thin-bladed knife, cut the dough into 3/8 inch-thick rounds and place on a parchment paper-lined cookie sheet.  Bake in a 350 degree oven until light golden brown, about 12-15 minutes.  Best eaten within 2 days, not that that should pose a problem for anybody 🙂

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7 thoughts on “Lemon Poppyseed Cookies

    • Not silly at all!

      The answer depends on what kind of flour, how fine it is and whether or not its been sifted. For that reason, its always best to measure flour by weight rather than volume.

      Here are some approximate equivalents:

      1 cup whole wheat flour = 4.2 oz
      1 cup bread flour = 4.5 oz
      1 cup all-purpose flour = 4.4 oz

  1. Sounds great! But I am leaning toward believing what Ayurveda has to say about never eating cooked honey. Happy to hear your opinion or not. I’m seeing claims that it hardens mucous (leading to issues in the gut, etc) and that it makes an already heating food way too heating (dealing with an “overheated” toddler here). Either way, what should I use to not upset the flavor? Maple Syrup? Rapadura?

  2. Pingback: Tuesday Twister |

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