Lemon-Poppy Seed Cutout Cookies

  Desserts

Even though cake mix is one of the ingredients, I worked with the recipe until the cookies were fantastically crisp. You'd never guess they weren't from scratch.

Lemon-Poppy Seed Cutout Cookies

Average Rating: 3.25

TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
YIELD: 3 dozen.

Ingredients

  • 2 large eggs, room temperature
  • 1/2 cup canola oil
  • 1 package lemon cake mix (regular size)
  • 1/4 cup poppy seeds
  • 3/4 teaspoon grated lemon zest

Instructions

  • 1. In a large bowl, beat eggs and oil; gradually add cake mix and mix well. Stir in poppy seeds and lemon zest.
  • 2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
  • 3. Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. flower-shaped cookie cutter. Place 2 in. apart on greased baking sheets.
  • 4. Bake 9-11 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely. Store in airtight containers.
    Freeze option:
    Freeze cookies in freezer containers. To use, thaw in covered containers before serving.

Nutrition Facts

1 cookie: 93 calories, 5g fat (1g saturated fat), 12mg cholesterol, 98mg sodium, 12g carbohydrate (7g sugars, trace fiber), 1g protein.

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