¾ cup all-purpose flour
1 tablespoon poppy seeds
¼ cup sugar
3 tablespoons reduced-calorie tub margarine
2 teaspoons grated orange or lemon zest
Preheat oven to 350° F; spray nonstick baking sheet with nonstick cooking spray.
In small bowl, combine flour and poppy seeds.
In large bowl, beat the sugar, margarine, orange or lemon zest and salt with an electric mixer on medium speed until pale and fluffy. With mixer speed at low speed, beat in the flour mixture just until all ingredients are combined.
Remove dough from bowl, forming it into 2 balls. Wrap one ball in plastic wrap and refrigerate.
Roll out remaining ball between 2 sheets of wax paper, forming a 7” inch circle. Cut into 16 equal wedges using a sharp knife or pizza cutter. With a spatula, transfer the wedges to the cookie sheet. Repeat process with refrigerated dough.
Bake 10 – 12 minutes or until just golden brown. Transfer wedges to cooling rack; dust lightly with powdered sugar and allow to cool completely.
Serving size – 4 wedges
Fat 3 g
Carbohydrate 15 g
Protein 1 g
Orange-Poppy Seed Crisps