Poppy Seed Bowknots
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Poppy seeds||2 Teaspoon|
|Grated lemon rind||1 Teaspoon|
|Skim milk||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Lemon extract||1⁄4 Teaspoon|
|All purpose flour||2 Teaspoon|
|Vegetable cooking spray||1|
Combine flour, baking powder, sugar, poppy seeds, grated lemon rind, and salt in a medium bowl; cur in margarine with a pastry blender until mixture resembles coarse meal.
Add milk and lemon extract, .stirring just until dry ingredients are moistened.
Sprinkle 2 teaspoons flour evenly over work surface.
Turn dough our onto floured surface and knead 4 to 5 times.
Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch doughnut cutter.
Set centers aside.
Twist each dough ring to form a figure 8.
Place bowknots and centers on a baking sheer that has been coated with cooking spray.
Bake at 425° for 8 minutes or until golden brown.
Let bowknots and centers cool slightly on wire racks.