Save on Pinterest

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
  • Total Time
    Prep: 35 min. + chilling Bake: 10 min./batch
  • Makes
    about 4-1/2 dozen

Ingredients

  • 1-1/4 cups sugar
  • 1 cup butter-flavored shortening
  • 2 large eggs, room temperature
  • 1/4 cup light corn syrup
  • 1 tablespoon grated lemon zest
  • 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 zest 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 and refrigerate for 1 hour or until firm.
  • Preheat over to 375°. 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 until edges are golden brown, 6-8 minutes. Cool for 2 minutes before removing from pans to wire racks
Nutrition 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • carolscience
    Apr 22, 2010

    No comment left

  • Freyjl
    Jan 22, 2010

    No comment left