Growing up one of my major lemon-craving quenchers were the lemon poppyseed muffins the doughnut shop by our house sold. They were a bit smaller than the behemoth Costco ones we could get at the recreation centre, but they tasted miles better and really solidified my taste for lemon-poppyseed treats. Since those early days, I've done a fair number of recipes with the combination - Gluten Free Lemon Poppy - Seed Cookies, a Sticky Lemon-Poppy Loaf and Poppyseed - Layered Lemon Loaves, a (to-die for!) Strawberry Laced Lemon - Poppyseed Cake and even cupcakes. But I wanted to try something different with the combination this time around, since I was making them as a housewarming gift for a co-worker who is as unique as the day is long (and is awesome for it!). I love cinnamon-swirl bread and pinwheel cookies, so I got the bug in my head to try a swirled lemon-poppyseed cookie - the key was finding a decent base recipe for rolling out (and up), not to mention one that used stuff I had on hand since I was not about to go to the store at 8PM on a Sunday night.
I dug through my mom's recipe box and found a clipping from (as far as I can tell) Good Housekeeping, which I used as my base. With a few modifications (namely making it eggless, less sugary and of course lemon flavoured!) I knew I had what I was looking for - and after a short rest on the countertop (basically the length of time it took to pout away the ingredients and do the dishes) it rolled out perfectly smooth, allowing me to sprinkle it with the poppyseeds and give it the "jelly-roll" treatment. Since I was slicing it instead of using cookie cutters, I stuck my log in the freezer to firm up before taking my sharpest serrated knife to it. They baked up bright, lemony and perfectly sweet-tart - definitely not like any storebought cookies and perfect for their intended recipient!
This week our #SundaySupper group is featuring recipes that are "stuffed, rolled, and wrapped". There are a ton of divine treats being shared, so check them out and say hi! Amy from Kimchi Mom is our hostess this week, thanks Amy!
Starters and Snacks
Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
Arepas de Queso by A Kitchen Hoor’s Adventures
Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
Eggy Rice Wraps by Jane’s Adventures in Dinner
Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
Onigiri by Brunch With Joy
Stuffed Pierogie Shells by Seduction in The Kitchen
Scotch Eggs with Sriracha Dipping Sauce by Run DMT
Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian
Entrees and Mains
Rouladen by The Not So Cheesy Kitchen
Stracci di Antrodoco by Manu’s Menu
Eggplant Rollatini by MealDiva
Chicken Cordon Blue by The Foodie Army Wife
Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
Chicken Taco Egg Rolls by Table for Seven
Shrimp Tempura Roll by Small Wallet, Big Appetite
Lemon and Herb Stuffed Salmon by Nosh My Way
Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
Bademjan Shekam-por by Culinary Adventures with Camilla
Mascarpone Blueberry Stuffed French Toast by gotta get baked
Korean-style Meaty Stuffed Potatoes by kimchi MOM
Strawberries and Cream Pancake Roll by Curious Cuisiniere
Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
Greek Rolled Meatloaf by Kudos Kitchen By Renee
Shrimp Burritos Con Queso by Cooking On The Ranch
Bee-Bim Bop Sushi Rolls by NinjaBaking.com
Angel Hair Shrimp Lettuce Wraps by Family Foodie
Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
Zucchini Boats by Confessions of a Culinary Diva
Girl’s Camp Breakfast Burritos by Hot Momma’s Kitchen Chaos
Crab Louie Stuffed Chicken by Cindy’s Recipes and Writings
Rustic “Wrapped” Tart with Ramps by Delaware Girl Eats
Potato Roll Stuffed with Ham and Cheese in Red Sause by Basic N Delicious
Ham, Turkey and Cheddar Turnovers by Magnolia Days
Crispy Chipotle Shrimp Burritos by Bobbi’s Kozy Kitchen
Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
Pizza Pockets by girlichef
Ham and Cheese Crescent “Roll” Stromboli by Rants From My Crazy Kitchen
Beef Wellington Braciole by Cupcakes & Kale Chips
Greek Salad Wrap by The Messy Baker
Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue’s Nutrition Buzz
All Things Sweet
Easy Apple Dumplings by Hezzi-D’s Books and Cooks
Carrot Cake Cinnamon Rolls by Chocolate Moosey
Chocolate Hazelnut Rugelach by Desserts Required
Chocolate Cake Roll by That Skinny Chick Can Bake
Cannoli Stuffed French Toast by Momma’s Meals
Lemon Poppyseed Swirl Cookies by What Smells So Good
Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
Raspberry and Lemon-Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
Chocolate Chip Banana Sweet Rolls by Big Bear’s Wife
Orange Chocolate Swiss Roll by Noshing With The Nolands
Salted Caramel Chocolate Cookies by Alida’s Kitchen
Flourless Peanut Butter and Jelly Cookies by Pies and Plots
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
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Lemon Poppyseed Swirl Cookies
¼ cup non-hydrogenated shortening
¼ cup salted and/or cultured butter (I used a brand that was both)
½ cup sugar
1 tbsp Homemade Egg Replacer or EnerG
1 ½ tbsp water
2.1 oz (½ cup) full-fat, thick (ideally homemade) yoghurt
1 tsp vanilla extract
2 tsp lemon extract
zest of 2 lemons
3.5 oz (about 1 cup) all-purpose flour, plus extra for rolling if required
4 oz (scant ½ cup) spelt flour
2 tbsp cornstarch
½ tsp baking soda
2 tbsp poppy seeds
- In a large bowl, beat together the shortening, butter and sugar until light and fluffy.
- Whisk together the egg replacer powder and water, then add to the creamed mixture along with the yoghurt, vanilla, lemon extract and lemon zest.
- Whisk together the flours, cornstarch, baking soda and salt.
- Beat into the creamed mixture to form a smooth and relatively stiff dough.
- Cover and let rest 15 minutes at room temperature.
- Between sheets of wax paper, roll out to an ⅛” thick rectangle.
- Sprinkle ¾ of the dough with poppy seeds, leaving 1” on the long end un-topped.
- Starting from the long, topped side, roll up like a jelly roll, sealing the end seam.
- Wrap in the wax paper and place in the freezer for 1 hour.
- Heat the oven to 350F and line baking sheets with parchment or Silpat.
- Slice log of dough into ⅛”-¼” thick slices and place on the sheets.
- Bake 10-11 minutes. Cool completely on the sheets.
Total Fat: 7.6 g
Cholesterol: 10.0 mg
Sodium: 14.8 mg
Total Carbs: 17.2 g
Dietary Fiber: 0.8 g
Protein: 2.0 g