Whole Wheat Lemon Poppy Thins Made W Agave Nectar Vegan Recipes

LEMON THINS

Lemon Thins image

These Passover cookies are light and delicate with a nice subtle lemon flavor. They are a great change from the usual Passover sweets. The cookies spread a bit as they bake so do not place them too close together on the baking sheet. Also, for the best flavor, remove them from the oven just as the edges begin to turn a golden brown. This recipe came from the 'Let My People Eat' cookbook.

Provided by Ducky

Categories Drop Cookies

Time 25m

Yield 48-60 cookies

Number Of Ingredients 9

Ingredients

1 large egg
1/3 cup sugar
1 cup potato starch
2 teaspoons grated lemons, zest of
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3 tablespoons vegetable oil
1 tablespoon sugar, for topping

Steps:

Preheat oven to 350F and lightly grease baking sheet.
In a large bowl, beat the egg and sugar with an electric mixer for 3 minutes on high.
Add the potato starch, lemon zest, lemon juice, vanilla, salt and oil, beating on low speed until well blended.
Drop small teaspoon amounts onto the baking sheet, spacing the cookies at least 2 inches apart (the batter is thin and it will spread on the cookie sheet so leave enough space or you will have one gigantic cookie).
Bake 7-10 minutes or until the edges begin to turn golden brown.
Remove the cookies from the oven and sprinkle with sugar.
Immediately move cookies to a wire rack to cool.
Store in an airtight container.

Nutrition Facts : Calories 27.6, Fat 1, SaturatedFat 0.1, Cholesterol 4.4, Sodium 9.4, Carbohydrate 4.5, Fiber 0.2, Sugar 1.8, Protein 0.4

WHOLE WHEAT LEMON POPPY THINS (MADE W/ AGAVE NECTAR) - VEGAN

Whole Wheat Lemon Poppy Thins (Made W/ Agave Nectar) - Vegan image

Make and share this Whole Wheat Lemon Poppy Thins (Made W/ Agave Nectar) - Vegan recipe from Food.com.

Provided by DitaVT

Categories Lunch/Snacks

Time 1h10m

Yield 60 cookies

Number Of Ingredients 9

Ingredients

1 3/4 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons lemon zest
1 cup agave nectar or 1 1/4 cups granulated sugar
12 tablespoons unsalted butter or 12 tablespoons margarine, room temp
1/4 cup lemon juice, freshly squeezed
1 -2 tablespoon poppy seed

Steps:

Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda and salt in a large bowl, set aside.
With a mixer, beat lemon zest and agave nectar on medium speed. Add butter. Cream with agave and lemon zest until light and fluffy, another 2-3 minutes. Mix in the lemon juice. Add flour mixture; mix until just combined and no flour pockets remain. Chill for about 45 minutes.
Roll rounded teaspoons of dough in 3/4-in balls; place 2 inches apart onto parchment lined baking sheets. Sprinkle with poppy seeds. Bake 10-12 minutes, rotating after 5 minutes until edges are just set.

Nutrition Facts : Calories 38.1, Fat 2.4, SaturatedFat 1.5, Cholesterol 6.1, Sodium 20.7, Carbohydrate 3.7, Fiber 0.3, Sugar 0.1, Protein 0.6

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