LEMON-POPPY SEED CUTOUT COOKIES

Lemon-Poppy Seed Cutout Cookies image

Even though cake mix is one of the ingredients, I worked with the recipe until the cookies were fantastically crisp. You'd never guess they weren't from scratch. -Charlotte McDaniel, Jacksonville, Alabama

Provided by Taste of Home

Time 40m

Yield 3 dozen.

Number Of Ingredients 5

Ingredients

2 large eggs, room temperature
1/2 cup canola oil
1 package lemon cake mix (regular size)
1/4 cup poppy seeds
3/4 teaspoon grated lemon zest

Steps:

In a large bowl, beat eggs and oil; gradually add cake mix and mix well. Stir in poppy seeds and lemon zest., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. flower-shaped cookie cutter. Place 2 in. apart on greased baking sheets., Bake 9-11 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely. Store in airtight containers. Freeze option: Freeze cookies in freezer containers. To use, thaw in covered containers before serving.

Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 98mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber trace fiber), Protein 1g protein.