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Selasa, 10 Januari 2012

Lemon Poppy Seed Cookies





Hhhhhfffttttttt......!!!!! *ambil nafas dulu, sedih kalo ingat nih cookies...bikinnya pas weekend kemaren, maunya bikin healthier cookies, ehhhh...kok malah encerrrrr...cerrr adonannya. Salah akunya sih...hehhe *ngaku. Resep aslinya nyontek dari site nya tante Martha Stewart. Cuma tepungnya aku combine antara tepung terigu protein rendah dan whole wheat flour. Dan gulanya aku ganti pake madu. Nahhhh...ini masalahnya, madu kan cair ya....kok jumlah cairannya dari fresh lemon juice nya nggak aku kurangi...ya iya jadinya encer *sebetulnya nggak encer kayak air gitu tapi lembek. Walhasil ngovennya lama....hampir 30 menit-an dengan suhu yang lebih rendah dari yang ditentukan resep, karena biar gak gosong. Yaaaa....pengalaman emang guru terbaik, next bisa lebih pay attention kalo mau substitute ingredients...but overall, rasanya seger karena judulnya aja dah lemon cookies...pastinya ada asem-asemnya gitu dong ya...^^.





Lemon Poppy Seed Cookies
Ingredients
·         1/4 cup fresh lemon juice
·         3 1/2 teaspoons freshly grated lemon zest (2 to 3 lemons)
·         8 ounces (2 sticks) unsalted butter
·         2 cups all-purpose flour (yulyan : 1 cup low-protein flour, 1 cup whole wheat flour)
·         1 teaspoon baking powder
·         1/2 teaspoon salt
·         1 1/2 cups sugar (yulyan : 3/4 honey, but I suggest to replace it with brown sugar instead of honey, so that the batter is not to soft)
·         1 large egg
·         2 teaspoons pure vanilla extract
·         1 tablespoon poppy seeds, plus more for sprinkling (yulyan : I also added 1 tbs ground flaxseed)


Directions
  1. Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.
  2. Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.
  3. Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.
  4. Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.


Stay cooking with love.....

-eeyand-

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