Tangy Lemon Poppy Seed Cookies |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 56 |
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My family of lemon lovers has a weakness for these refreshing cookies. The poppy seeds add nuttiness to the tangy treats.Carol Owen, Salina, KS Ingredients:
1-1/4 cups sugar |
1 cup butter-flavored shortening |
2 eggs |
1/4 cup light corn syrup |
1 tablespoon grated lemon peel |
1-1/2 teaspoons lemon extract |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
2 tablespoons poppy seeds |
1 teaspoon ground ginger |
3/4 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
Directions:
1. In a large bowl, cream sugar and shortening until light and fluffy. Beat in the eggs, corn syrup, lemon peel and extracts. Combine the remaining ingredients; gradually add to creamed mixture and mix well.
2. Shape into three balls, then flatten into disks. Wrap in plastic wrap and refrigerate for 1 hour or until firm.
3. Roll each portion of dough between two sheets of waxed paper to 1/8-in. thickness. Cut with a floured 2-1/2-in. fluted round cookie cutter. Using a floured spatula, place 1 in. apart on greased baking sheets. Reroll scraps if desired.
4. Bake at 375° for 6-8 minutes or until edges are golden brown. Cool for 2 minutes before removing from pans to wire racks. Yield: about 4-1/2 dozen.
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