Lemon Poppy Seed Cookies

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Prepare cookie sheets with gluten free spray or parchment paper


Cream together:

½ C butter

½ C coconut oil

¾ C. granulated sugar

1 large egg  

Add zest from one fresh lemon and 1 TBSP lemon juice


 In a separate bowl, mix:

3 C. Marilyn’s Gluten Free Gourmet Multi-Purpose Baking Mix

1 TBSP poppy seeds


Add dry to wet ingredients and mix well.  Chill dough for ½ hour. Preheat oven to 350.

 When dough is chilled, make walnut sized balls and place on cookie sheets.  Flatten cookie with base of a juice glass.  Bake 12- 15 minutes.