These little rabbit cookies are both tangy and sweet...and hopping in just in time for Easter! You can substitute regular flour instead of gluten free (*GF)!
2¼ cups *GF flour blend
1 t. baking powder
½ t. salt
½ cup (1 stick) unsalted butter, softened
2/3 cup sugar
2 t. lemon zest
2 T. lemon juice
2 T. poppy seeds
In a small bowl, whisk together first three ingredients and set aside.
Beat butter and sugar for two minutes or until smooth. Beat in egg, zest and juice until fluffy. Gradually beat in flour mixture on low, just until blended. Add poppy seeds and stir. Divide dough in half. Flatten each half into a six inch circle; wrap in plastic. Refrigerate 2 hours or longer. Let stand at room temperature 10 minutes before rolling out dough.
Heat oven to 350˚F. Coat two cookie sheets with GF nonstick spray. Place a sheet of saran wrap under dough and another sheet on top. Roll out the dough that is between the two sheets of saran wrap, to ¼ inch thickness. Peel back top sheet of saran wrap. Use cookie cutter of choice; I used a bunny cutter. Cut, re-roll scraps and repeat, placing cookies on cookie sheets one inch apart. Keep other dough in refrigerator until you are about ready to use. Repeat cutting cookies from the remaining dough.
Bake 10-13 minutes at 350 F until slightly golden around the edges. Remove to rack and dust with powdered sugar. (If using bunny shape, be careful not to overcook as ears may become too brown.)
Makes: Approximately 30 cookies.
More recipes are available in my cookbook:
"Delicious! The Very Best of Gluten Free and Wheat Free Cooking;
A home style recipe collection for celiacs & wheat sensitive folks" available from my website http://www.celiacdiseaseinfo.org
OR at Amazon.com