Power Packed Popcorn Cookies
Yield: 4 dozen cookies
1/4 cup whole wheat or all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 stick (1/2 cup) butter, softened1 cup brown sugar, firmly packed1 egg1 teaspoon vanilla extract1 cup toasted wheat germ1/2 cup oatmeal1/2 cup flaked coconut3 cups popped popcorn1 cup raisins, dried cranberries or other dried fruit, chopped1/2 cup sunflower seeds or chopped nuts, optional
Preheat oven to 350ºF.
Lightly spray baking sheets with cooking spray and set aside.
In small bowl, stir together flour, baking powder, soda and salt; set aside.
Cream butter and sugar together and add egg and vanilla; mix well.
Stir in flour mixture, wheat germ and oatmeal until well blended.
Add coconut, popcorn, raisins and sunflower seeds, if desired, and mix until well blended.
Drop by rounded teaspoons onto baking sheet, with 2 inches between cookies to allow for spreading.
Bake 7 to 8 minutes or until edges are lightly browned.
Allow to cool on pan 5 minutes before removing to racks to cool completely.
Glazed Lemon and Poppy Seed Popcorn
Yield: 4 quarts
4 quarts unbuttered and unsalted popcorn1 egg white1/4 cup sugar1/4 teaspoon salt1/4 teaspoon lemon extract2 teaspoons lemon zest1 teaspoon poppy seeds
Preheat oven to 300°F.
Line large, rimmed baking sheet with parchment paper (or foil sprayed with cooking spray). Spread popcorn onto prepared baking sheet.
In small bowl, whisk together egg white, sugar, salt and lemon extract until foamy. Pour over popcorn and toss to coat evenly. Sprinkle with poppy seeds; mix.
Bake 20 minutes, stirring once midway through baking time. Cool completely before storing in an airtight container.
Note: The use of egg white helps the flavors adhere to the popcorn, without adding fat through the more traditional use of oils.
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