Lemon Poppyseed Cookies with Earl Grey Glaze
Contributed by our good friend Natalie. Check out this recipe and many others on her blog at: nataliewaybakes.com
Ingredients
1-1/2 cups Namaste Perfect Flour Blend
1/8 teaspoon baking soda
1 egg, room temperature
1 stick (1/2 cup) unsalted butter or Earth Balance, melted
3/4 cup sugar
1 teaspoon honey
3 tablespoons fresh squeezed lemon juice
2 tablespoons lemon zest
1-1/2 Tbsp poppyseeds
Earl Grey Glaze
1-1/2 cups powdered sugar
2 tablespoons unsalted butter or Earth Balance, room temperature
1-1/2 teaspoons Earl Grey tea
1 tablespoon fresh lemon juice
Directions
- Mix flour and baking soda in medium bowl then set aside.
- In a large bowl mix egg, butter, sugar, lemon juice, and honey on medium high speed for 2 minutes. Now stir in poppyseeds, lemon juice, and lemon zest. With a spatula gently and slowly stir your our mix into your wet mixture until combined. (don’t over mix) Cover and refrigerate for no longer than one hour.
- Preheat oven to 325° approximately 15 minutes before you pull the cookies out of the refrigerator. Line a cookie sheet with parchment paper. Using a cookie scoop, scoop the dough and form into a ball in your hands. Slightly/gently press the top of the cookies down with the palm of your hand to flatten the top of the cookie a bit. Bake cookies for approximately 13 minutes. Allow to cool completely.
- Glaze: While cooling, steep four bags of Earl Grey Tea in a half cup of water for 10 minutes. Once done steeping, Remove teabags squeezing any extra liquid out of each one. Now make your icing. In a medium bowl, mix your butter, milk, fresh lemon juice, and your 1-1/2 teaspoons fresh brewed Earl Grey tea. Gently mix in your powdered sugar, scrape down sides of bowl with spatula until all ingredients are smooth and combined.
- Now that your cookies are cooled, frost each cookie top with the icing. Sprinkle a dash of fresh grated lemon zest on each cookie. Enjoy :)