LEMON POPPYSEED COOKIES
(A variation on the Welsh Cake Recipe)

3 1/2 C Flour
1 T Baking Powder
1 t Salt
1/3 C Poppyseeds
2 sticks Margerine
1 3/4 C Sugar
2 Eggs
6 T Lemon Juice
Grated rind of 1/2 lemon

Blend the flour, baking powder and salt together. Using a Pastry cutter, cut in the margarine until the mixture is grainy. Stir in the sugar.

Beat the eggs, lemon juice & rind together and add to the flour mixture.

Beat with an electric mixer until combined.

Form into balls with your hands. You don't have to make them giant sized like we have at the concerts.

Bake at at 350° for 7 minutes, exchange top and bottom cookie sheets and bake another 7 minutes.

LIME COCONUT COOKIES
(A variation on the Welsh Cake Recipe)

3 1/2 C Flour
1 T Baking Powder
1 t Salt
2 sticks Margerine
1 3/4 C Sugar
1 T fresh grated ginger
2 Eggs
6 T LimeJuice
Grated rind of 1/2 lime
2 C unsweetened Coconut

Blend the flour, baking powder and salt together. Using a Pastry cutter, cut in the margarine until the mixture is grainy. Stir in the sugar and ginger.

Beat the eggs, lime juice & rind and water together and add to the flour mixture.

Beat with an electric mixer until combined.

Form into balls with your hands. You don't have to make them giant sized like we have at the concerts.

Bake at at 350° for 7 minutes, exchange top and bottom cookie sheets and bake another 7 minutes.

Ralph's tips and tricks
  • Use a very large bowl to mix the dough. That way it will stay loose and crumbly until you pat it into shape for rolling. Too small a bowl causes the dough to be very thick and hard to handle for the mixer.
  • Poppyseeds can sometimes be hard to find. I go to Niblock in the Genesee Market on Jefferson Road, a good source for the unsweetened coconut as well. Just be warned, if you're a spice addict like me you will leave with a shopping bag full of goodies you never knew you needed.