Orange-Poppy Seed Cookies
Yield
2 dozenPrep
10 minCook
12 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 1 | large |
egg whites
|
|
| 1 | cup |
sugar
granulated |
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
cream cheese (reduced-fat)
|
|
| 1 | tablespoon |
orange juice
|
|
| 2 | teaspoons |
orange zest
|
|
| 1 ¾ | cups |
unbleached all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
poppy seed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 1 | large |
egg whites
|
|
| 237 | ml |
sugar
granulated |
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
cream cheese (reduced-fat)
|
|
| 15 | ml |
orange juice
|
|
| 1E+1 | ml |
orange zest
|
|
| 414 | ml |
unbleached all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
poppy seed
|
|
Directions
Preheat oven to 350℉ (180℃) F; coat 2 cookie sheets with nonstick cooking spray.
Beat the egg, egg white, sugar and oil with an electric mixer until smooth.
Add the cream cheese, orange juice and orange rind and beat again.
Add the flour, baking soda, salt and poppy seeds; beat until well mixed.
Drop the batter by rounded teaspoonfuls 2 inches apart onto the cookie sheets.
Bake for 10 to 12 minutes, or until the cookies are lightly browned.
Cool on wire racks.
Repeat until all of the cookies are baked.
