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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Lemon-Poppy Seed Cookies Recipe

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This recipe for Lemon-Poppy Seed Cookies is from Nana's Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1¼ c. granulated sugar
1 stick butter-flavored Crisco (1 cup)
2 eggs
¼ c. light corn syrup
2 tbsp. poppy seeds
1 tbsp. grated lemon peel
½ tsp. salt
1½ tsp. pure lemon extract
1 tsp vanilla
3 c.+ 4 tbsp. all-purpose flour, divided
1 tsp. powdered ginger
¾ tsp. baking powder
½ tsp. baking soda

Glaze for cookies:
2 c. powdered sugar
2 tbsp. lemon juice
Directions:
Directions:
Combine sugar and shortening in a large bowl. Beat at medium speed till well blended. Add eggs, poppy seeds, lemon peel, lemon extract and vanilla. Beat until well blended and fluffy. Combine 3 cusp flour, powdered ginger, soda, baking powder and salt. Add gradually to the creamy mixture at low speed; mix well. Divide dough into 4 quarters; wrap with Saran. Refrigerate at least 1 hour. Heat oven to 375º. Place 1 quarter dough between waxed paper with 1 tbsp. flour. Roll to ⅛-inch; cut out with cookie cutters. Put on ungreased sheet. Bake 5 or 6 mins.

Glaze directions:
Whisk the ingredients together, then drizzle the icing over the cookies or dip the cookies upside down into the icing and allow to set.
Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
Bake cookies on sheet lined with parchment paper or a silicone mate to prevent sticking.

Make sure not to add glaze to these cookies until after they have completely cooled.

 

 

 

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