Tangy Lemon Poppy Seed Cookies Recipe

4.5 2
Tangy Lemon Poppy Seed Cookies Recipe
Tangy Lemon Poppy Seed Cookies Recipe photo by Taste of Home
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Tangy Lemon Poppy Seed Cookies Recipe

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4.5 2
Publisher Photo
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
MAKES:
56 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min./batch
MAKES:
56 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Lemon Poppy Seed Cookies in Country Woman October/November 2009, p41

Nutritional Facts

1 each: 82 calories, 4g fat (1g saturated fat), 8mg cholesterol, 41mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

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

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