TANGY LEMON POPPY SEED COOKIES

Tangy Lemon Poppy Seed Cookies image

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

Time 45m

Yield about 4-1/2 dozen.

Number Of Ingredients 13

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

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.