Lemon Poppy Seed Cookies

Name: Lemon Poppy Seed Cookies
Total time: 2700 s
Yield: 48 servings
Cuisine: American
Ingredients: 1 1/4 cup sugar; 1 cup butter; 2 eggs; 1/4 cup light corn syrup; 1 tbsp grated lemon peel; 1 1/2 tsp lemon extract; 1 tsp vanilla extract; 3 cup all-purpose flour; 2 tbsp poppy seeds; 1 tsp ground ginger; 3/4 tsp baking powder; 1/2 tsp salt; 1/2 tsp baking soda; 1 Fork & Spatula; 1 large Bowl; 1 Plastic Wrap; 1 Waxed Paper; 1 Fluted Round Cookie Cutter; 1 Greases Baking Sheets; 1 Wire Racks or Refrigerated Dinner Plates

cocobeez @cook_3207213

Lemon Poppy Seed Cookies

cocobeez @cook_3207213

Saved

Ingredients

45 mins

48 servings

FOOD INGREDIENTS
1 1/4 cupsugar
1 cupbutter
2eggs
1/4 cuplight corn syrup
1 tbspgrated lemon peel
1 1/2 tsplemon extract
1 tspvanilla extract
3 cupall-purpose flour
2 tbsppoppy seeds
1 tspground ginger
3/4 tspbaking powder
1/2 tspsalt
1/2 tspbaking soda
TOOLS
1Fork & Spatula
1 largeBowl
1Plastic Wrap
1Waxed Paper
1Fluted Round Cookie Cutter
1Greases Baking Sheets
1Wire Racks or Refrigerated Dinner Plates

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Steps

45 mins

1

In a large bowl, cream sugar and butter until light and fluffy. Beat in the eggs, corn syrup, lemon peel, and extracts. Combine the remaining ingredients; gradually add to the creamed mixture and mix well.
2

Shape into three balls, then flatten into disks. Wrap in plastic wrap and refrigerate for 1 hour or until firm.
3

Roll each portion of dough between two sheets of waxed paper into 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.
4

Bake at 350°F for 6-8 minutes or until edges are golden brown. Cook for 2 minutes before removing from pans to wire racks.