Makes about 2 dozen cookies Difficulty
1 cup gf flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1 Tablespoon poppy seeds, plus more for sprinkling 6 Tablespoons unsalted butter, softened 2 ounces cream cheese 1/2 cup sugar, plus more for sprinkling 1 large egg, at room temperature 1-1/2 Tablespoons lemon zest 1/2 teaspoon gf vanilla
In a medium bowl, combine gf flour, baking soda and salt. Stir in 1 tablespoon poppy seeds.
In a large bowl, using an electric mixer, cream butter, cream cheese and 1/2 cup of sugar until fluffy. Beat in egg, lemon zest and vanilla. Using a wooden spoon, stir in dry ingredients.
Turn dough out onto a piece of wax paper. Shape into a round disk and wrap completely in wax paper. Refrigerate overnight.
Preheat oven to 350 degrees F. Cut disk into 2 halves. (Refrigerate 1 halve until ready to use.) Set 1 halve on a clean sheet of wax paper or parchment. Cover with an additional sheet of parchment and roll out to about 1/8 inch thickness. Cut with star and moon cookie cutters. Transfer lemon poppy cookies to a large cookie sheet, spacing them about 1/2 inch apart. Knead any scraps together and refrigerate until chilled.
Sprinkle each cookie with poppy seeds and granulated sugar. Bake for about 12 minutes or until golden. Transfer to a rack and allow to cool completely.
We used The Gluten-Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe (www.glutenfree.com).