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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
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Malzemeler
- A bowl with a capacity of 1/3 liter containing sugar
- A bowl with a capacity of 1/4 liter containing butter-flavored shortening
- 2 large eggs, room temperature
- A cup with a capacity of 60 ml containing light corn syrup
- 1 tablespoon grated lemon zest
- 1-1/2 teaspoons lemon extract
- 1 teaspoon vanilla extract
Hazırlık
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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.
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Shape into three balls, then flatten into disks.Wrap in plastic and refrigerate for 1 hour or until firm.
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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.
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Bake until edges are golden brown, 6-8 minutes.Cool for 2 minutes before removing from pans to wire racks
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