Tangy Lemon Poppy Seed Cookies Recipe

Tangy Lemon Poppy Seed Cookies Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Tangy Lemon Poppy Seed Cookies Recipe

Prep: 35 min. + chilling Bake: 10 min./batch

Yield: 56 Servings

35 10 45

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 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

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.
Shape into three balls, then flatten into disks. Wrap in plastic wrap and refrigerate for 1 hour or until firm.
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.
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.

Nutritional Facts 1 cookie equals 82 calories, 4 g fat (1 g saturated fat), 8 mg cholesterol, 41 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Lemon Poppy Seed Cookies in Country Woman October/November 2009, p41