| LEMON-POPPY SEED COOKIES |
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Makes about 6-1/2 Dozen Cookies 1 -1/4 cups granulated sugar 1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick 2 eggs 1/4 cup light corn syrup or regular pancake syrup 2 tablespoons poppy seeds 1 tablespoon grated lemon peel 1 -1/2 teaspoons pure lemon extract 1 teaspoon vanilla 3 cups all-purpose flour (plus 4 tablespoons), divided 1 teaspoon ground ginger 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Place sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, poppy seeds, lemon peel, lemon extract and vanilla; beat until well blended and fluffy. Combine 3 cups flour, ginger, baking powder, baking soda and salt. Add gradually to shortening mixture, beating at low speed until well blended. Divide dough into 4 equal pieces; shape each piece into disk. Wrap with plastic wrap. Refrigerate 1 hour or until firm. Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies. Sprinkle about 1 tablespoon flour on large sheet of waxed paper. Place disk of dough on floured paper; flatten slightly with hands. Turn dough over; cover with another large sheet of waxed paper.Roll dough to 1/8-inch thickness. Remove top sheet of waxed paper. Cut out with floured scalloped round or heart cookie cutters. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough. Bake one baking sheet at a time at 375ºF for 5 to 6 minutes or until edges of cookies just begin to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. |
