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Tangy Lemon Poppy Seed Cookies

Tangy Lemon Poppy Seed Cookies
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
56 ServingsPrep: 35 min. + chilling Bake: 10 min./batch

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
© Taste of Home 2013

2 of 2

Tangy Lemon Poppy Seed Cookies (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013