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
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4-1/2 dozen.
Number Of Ingredients 13
Steps:
- 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 : Calories 82 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 41mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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