Lemon Poppy Seed Cookies
Prepare cookie sheets with gluten free spray or parchment paper
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.