Lemon Poppy Seed Cookies

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 0.125-in.thickness.Cut with a floured 2.5-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