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Photo: Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly Raibikis
Active Time:35 minsTotal Time:1 hr 10 minsServings:15Jump to Nutrition Facts
Active Time:35 minsTotal Time:1 hr 10 minsServings:15
Active Time:35 mins
Active Time:
35 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:15
Servings:
15
Jump to Nutrition Facts
Brie Goldman
Cook Mode(Keep screen awake)Ingredients¾cupall-purpose flour, plus more for dusting¾cupwhole-wheat flour½cupconfectioners’ sugar1tablespoonpoppy seeds1teaspoonbaking powder¼teaspoonsalt¼cupgrapeseed oil3tablespoonsgranulated sugar2large eggs1 ½teaspoonsgrated lemon zest1teaspoonlemon juice1teaspoonvanilla extract¾cuplemon curd
Cook Mode(Keep screen awake)
Ingredients
¾cupall-purpose flour, plus more for dusting
¾cupwhole-wheat flour
½cupconfectioners’ sugar
1tablespoonpoppy seeds
1teaspoonbaking powder
¼teaspoonsalt
¼cupgrapeseed oil
3tablespoonsgranulated sugar
2large eggs
1 ½teaspoonsgrated lemon zest
1teaspoonlemon juice
1teaspoonvanilla extract
¾cuplemon curd
DirectionsWhisk all-purpose flour, whole-wheat flour, confectioners' sugar, poppy seeds, baking powder and salt in a medium bowl.Combine oil, granulated sugar, eggs, lemon zest, lemon juice and vanilla in a small bowl; whisk until well combined. Add the wet ingredients to the flour mixture. Using a wooden spoon or an electric mixer, mix until well blended, 2 to 3 minutes. Wrap the dough in plastic wrap and refrigerate for 30 minutes or up to 3 days.Brie GoldmanPreheat oven to 350°F. Line a large rimmed baking sheet with parchment paper.Lightly flour a work surface. Roll the dough to 1/4-inch thickness; cut into circles with a 3-inch round cookie cutter. Gather the excess scraps of dough, re-roll and cut. Carefully transfer the dough circles to the prepared baking sheet.Brie GoldmanSpoon about 1 teaspoon lemon curd in the center of each circle. Fold the edges in to form a triangle shape, allowing some of the center filling to show. Pinch the corners of the triangle to seal.Brie GoldmanBake until light golden brown and firm, 12 to 14 minutes. Transfer to a wire rack to cool completely, about 30 minutes.To make aheadRefrigerate dough (Steps 1-2) for up to 3 days.EquipmentParchment paper; 3-inch round cookie cutterOriginally appeared: EatingWell.com, December 2022
Directions
Whisk all-purpose flour, whole-wheat flour, confectioners' sugar, poppy seeds, baking powder and salt in a medium bowl.Combine oil, granulated sugar, eggs, lemon zest, lemon juice and vanilla in a small bowl; whisk until well combined. Add the wet ingredients to the flour mixture. Using a wooden spoon or an electric mixer, mix until well blended, 2 to 3 minutes. Wrap the dough in plastic wrap and refrigerate for 30 minutes or up to 3 days.Brie GoldmanPreheat oven to 350°F. Line a large rimmed baking sheet with parchment paper.Lightly flour a work surface. Roll the dough to 1/4-inch thickness; cut into circles with a 3-inch round cookie cutter. Gather the excess scraps of dough, re-roll and cut. Carefully transfer the dough circles to the prepared baking sheet.Brie GoldmanSpoon about 1 teaspoon lemon curd in the center of each circle. Fold the edges in to form a triangle shape, allowing some of the center filling to show. Pinch the corners of the triangle to seal.Brie GoldmanBake until light golden brown and firm, 12 to 14 minutes. Transfer to a wire rack to cool completely, about 30 minutes.To make aheadRefrigerate dough (Steps 1-2) for up to 3 days.EquipmentParchment paper; 3-inch round cookie cutter
Whisk all-purpose flour, whole-wheat flour, confectioners' sugar, poppy seeds, baking powder and salt in a medium bowl.
Combine oil, granulated sugar, eggs, lemon zest, lemon juice and vanilla in a small bowl; whisk until well combined. Add the wet ingredients to the flour mixture. Using a wooden spoon or an electric mixer, mix until well blended, 2 to 3 minutes. Wrap the dough in plastic wrap and refrigerate for 30 minutes or up to 3 days.
Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper.
Lightly flour a work surface. Roll the dough to 1/4-inch thickness; cut into circles with a 3-inch round cookie cutter. Gather the excess scraps of dough, re-roll and cut. Carefully transfer the dough circles to the prepared baking sheet.
Spoon about 1 teaspoon lemon curd in the center of each circle. Fold the edges in to form a triangle shape, allowing some of the center filling to show. Pinch the corners of the triangle to seal.
Bake until light golden brown and firm, 12 to 14 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
To make ahead
Refrigerate dough (Steps 1-2) for up to 3 days.
Equipment
Parchment paper; 3-inch round cookie cutter
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)194Calories7gFat30gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
