Lemon Poppy Seed Cookies

 PREP:  35 mins. + chilling    BAKE:  10 mins./batch

Ingredients:

1-1/4 cups of sugar

1 cup butter-flavored shortening

2 eggs

1/4 cup light corn syrup

1 tablespoon grated lemon zest (peel)

1-1/2 teaspoons lemon extract

1 teaspoon vanilla extract

3 cups whole wheat flour (can substitute 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

Other Tools Needed
Plastic Wrap
Rolling Pin (not necessary, but helpful)
Cookie Cutter 

Lets Get Baking!

• In a large bowl, cream sugar & shortening until light & fluffy.

• Beat in the eggs, corn syrup, lemon zest & extracts

• Combine the remaining ingredients; gradually add to creamed mixture & mix well.

• Shape into three balls, then flatten into disks.
• Wrap in plastic wrap & refrigerate for 1 hour or until firm.

• Roll each portion of cookie dough between two sheets of waxed paper to 1/8-inch thickness.
• Cut with a floured 2-1/2-inch cookie cutter (whatever shape you desire!)  
• Using a floured spatula, place each cookie 1 inch apart on  greased baking sheets.  (Reroll scraps if desired)
• Bake at 375 degrees for 6-8 mins. or until edges are golden brown.  
• Cool for 2 mins. before removing from pans to wire racks

     

Makes about 4-1/2 dozen

dévorer!