Poppy seed cookies with a hint of lemon. Delicious!
Ingredients
- heavy cream: 0.5 cup
- ¼ cups poppy seeds: 1 piece
- ½ cups whole wheat flour: 1 piece
- baking soda: 1 tsp
- ground cinnamon: 0.5 tsp
- butter: 0.75 cup (softened)
- lemon: 0.5 piece (juiced)
- maple flavored syrup: 0.66667 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
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Combine cream and poppy seeds in a small saucepan. Heat mixture over medium heat until mixture is hot; do not boil. Remove from heat and allow to cool.
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In a medium bowl, combine flour, baking soda and cinnamon. Stir in butter, lemon juice and syrup. Mix well and add cooled poppy seed mixture.
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Drop by small spoonfuls onto prepared baking sheet.
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Bake in the preheated oven until edges are golden brown, about 20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
