Lemon Poppy Seed Cookies

Lemon loveliness on a beautiful Spring day.

Happy Bunny Day! Ostara, Spring Equinox, Easter – however you celebrate it. I hope your day of  celebrating is wonderful.

The weather today is beautiful. Extremely unseasonal for early April, but who’s complaining? I’m not that’s for sure. I was able to wear my pretty white dress and my open toe shoes and not feel like my legs are freezing off. Spring makes me happy. Now all I need is some grass to squish my toes with and I’ll be set.

I really think that lemon in a baked good is a gift from the gods. They knew it was good and had to pass it along to us somehow. Lemon and sugar plus butter (vegan of course) = heaven. You’re really going to want to bake these. Why? Because they’re damned good (yes, I said damned). Sweet and yummy and the lemon bites the back of your tongue in this amazing, sweet, zesty, shivery way.

Lemon Poppy Seed Cookies

1/4 cup fresh lemon juice

3 1/2 tsp lemon zest (from 2 or 3 lemons)

1 cup Earth Balance

2 cups flour

1 tsp baking powder

1/8 tsp salt

1 1/2 cups sugar

Egg replacement equivalent of 1 egg

2 tsp pure vanilla extract

1 1/2 tbs poppy seeds. Extra for sprinkling.

Preheat oven to 375 degrees.

In a small saucepan, bring lemon juice to a simmer and cook until it’s reduce by almost half. Add 1/2 cup of Earth Balance. Blend until melted, then take off heat.

Stir together 1/2 cup of sugar and 1 1/2 tsp of lemon zest. With your hands, rub the lemon zest and sugar together until well combined. The sugar will start to become a very pale yellow. Set aside.

Whisk together flour, baking powder and salt. Cream the remaining Earth Balance and 1 cup of sugar together on medium speed in electric mixer with a paddle attachment (or on medium speed of a hand held mixer). Mix in egg replacer and lemon butter mixture until pale – about 2 or 3 minutes. Mix in vanilla and leftover lemon zest. Add flour and poppy seeds.

Roll spoonfuls of the cookie dough together to form 1 1/2 in balls (approximately); roll them in the sugar/lemon zest mixture. Place them about 2 inches apart on baking sheets. Press each ball with the bottom of a glass until it’s about 1/4 inch thick. Sprinkle lightly with poppy seeds.

Bake until browned around the bottom edges – about 10-12 minutes. Transfer to wire racks and let cool completely.

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Cinnamon-Sugar Biscotti

I’m feeling sorry for myself at the moment. Two reasons: I’ve been sick for over a week and I was turned down for a job I applied for. As far as being sick, I guess I couldn’t help it. What started as an annoying cold, turned into a viral infection and conjunctivitis of my right eye (yay!). Being sick is such a waste of time for me. There are so many more things I would rather be doing that wandering around the house aimlessly waiting to get better. Hopefully now that my doctor has me doped up on medication (and drinking lots of tea and soup), I won’t be sick for much longer.

As far as the job I applied for – well I was really, really hoping I got it. I applied to be a assistant baker/counter person at a new vegan bakery that was opening not too far from me. I was hoping this would be my escape from the doldrums of office work, but I guess not. To make myself feel better I bake. I get a lot of my ideas from sites such as epicurious.com. The baking is far from vegan so it’s my chance to make it so. I realized I didn’t have a lot of ingredients on hand to make anything major, so I typed in “cinnamon” to see what would pop up. Cinnamon muffins, cinnamon streusal, cinnamon biscotti. Hmm? Biscotti? Yes please.

So I made biscotti and it made me feel better. It pairs with tea perfectly as well. You really can’t go wrong with cinnamon and sugar. 🙂

Cinnamon-Sugar Biscotti

Recipe adapted from epicurious.com and joythebaker.com


For Biscotti

2 cups flour

1 1/2 tsp ground cinnamon

little less than 1/8 tsp of salt

1 cup sugar

6 tbs of Earth Balance – room temperature

2 1/2 tsp of egg replacer

6 tbs water

1 tsp baking soda

1 tsp vanilla

For Topping

1/4 cup sugar

1 tsp cinnamon

Set oven at 325 degrees. Take a large baking sheet and line it with parchment paper or a silpat and set aside.

In a small bowl, whisk together the cinnamon and sugar for the topping. Set aside.

In a medium bowl, whisk together the flour, cinnamon, baking powder and salt and set aside.

In another small bowl, whisk together the egg replacer and water until frothy.

Using an electric mixer or stand mixer, cream the butter and sugar until it’s light and fluffy – about 3 minutes or so. Beat in egg replacer then beat in the vanilla extract.

Add the dry ingredients to the butter mixture all at once. The dough should be somewhere between moist and kind of stiff.

Divide the dough in two. Shape each half into a log (i like to flatten mine just a bit) and place each log onto the baking sheet. Sprinkle generously with the cinnamon sugar (don’t use all of it though – you’ll need it for later). Put into the oven and bake for 20 minutes. Rotate the cookie sheet for even baking and then bake again for 25 minutes until it’s golden and somewhat firm to the touch (don’t be concerned if it’s not too firm, it will firm up when cooled).

Remove from the oven but do not shut the oven off. Let the biscotti logs cool on the baking sheet until you’re able to handle it without burning yourself. With a serrated knife, cut the logs into 1/2 inch wide slices. Place the slices cut side down on the baking sheet and sprinkle with more of the cinnamon sugar. Bake until a pale gold – about 10-15 minutes.

Let cool – pieces may seem soft when coming out of the oven at first.