Ingrédients pour White Whole Wheat Lemon Poppyseed Cookies
- Sugar
- Liquid Stevia
- Molasses
- Unsalted Butter
- Canola Oil
- 1 teaspoon lemon extract
- Plain Fat Free Yogurt
- Vanilla Extract
- 1 teaspoon baking soda
- Zest of 2 lemons
- White Whole Wheat Flour
- Poppy Seed
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Comment préparer White Whole Wheat Lemon Poppyseed Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and lemon extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the poppyseeds.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
27g
Fat
8g
Carbs
4g