Vegan and Gluten Free Lemon Poppy Seed Cookies

• Produce

  • 2 tsp Lemon

• Canned Goods

  • 2 tbsp Applesauce, unsweetened

• Condiments

  • 2 1/2 tbsp Lemon juice, fresh
  • 2/3 cup Vegan buttery spread

• Baking & Spices

  • 2 cups Bob's red mill gluten free flour blend
  • 1 cup Cane sugar, organic
  • 1 1/2 cups Confectioners' sugar
  • 1 tbsp Poppy seeds

• Other

  • lemon juice or water to taste and to the consistency you like - start with 2 Tablespoons

Found on theprettybee.com

Description

Ingredients

• 2 cups gluten free flour blend (Bobs Red Mill 1-to-1 blend or King Arthur Multi-Purpose Gluten Free Flour works well)
• ⅔ cup vegan buttery spread
• 1 cup organic cane sugar
• 2 Tablespoons unsweetened applesauce
• 2½ Tablespoons fresh lemon juice
• 2 teaspoons lemon zest (be careful when you zest the lemon to get only the yellow, not any white!)
• 1 Tablespoons poppy seeds
• 1½ cups confectioners sugar
• lemon juice or water to taste and to the consistency you like - start with 2 Tablespoons

Directions

• In a large bowl, beat the buttery spread, sugar, applesauce, and lemon juice on medium speed until light and fluffy.
• Add the gluten free flour blend and lemon zest, mix to combine. Add the poppy seeds and mix. (If the dough seems too wet, add a bit more flour. Texture can vary with different gluten free flour blends).
• Divide the dough into two parts, and shape into discs. Wrap the discs with plastic wrap and refrigerate for 2 hours, or freeze for about 30 minutes.
• Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
• Lightly flour a rolling pin and rolling surface with gluten free flour. Place the dough on the surface and roll to about a ¼ inch thickness. (If the dough is too cold and stiff, you may have to let it warm up just a little bit before rolling.
• Using a round cookie cutter, (or a different shape - flowers would be pretty!) cut out cookies, and quickly transfer them to the cookie sheets.
• Bake at 350 for 12-14 minutes.
• Cool for a few minutes on the cookie sheets, then transfer to a wire rack to cool completely.
• To make the glaze:
• Sift the confectioners sugar into a mixing bowl.
• Add the lemon juice, or water, depending on if you want a lemony glaze, or just a sugary glaze, and whisk. If the glaze is too thick, add more liquid.
• Drizzle glaze over cooled cookies.