Lemon and Poppy Seed Cornmeal Cookies

Simply mix, drop spoonfuls of dough, and bake to make these delicate, chewy cookies in record time.

2 users rated this recipe an average rating of 4.5
Yields:
60 cookies
Prep:
20 mins
Bake:
7 mins to 9 mins 375°F per batch
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Lemon and Poppy Seed Cornmeal Cookies

Ingredients
1
8 1/2 ounce package corn muffin mix
1/2
cup quick-cooking rolled oats
1/4
cup sugar
2
tablespoons butter, softened
2
teaspoons milk
1
egg, lightly beaten
1
teaspoon poppy seeds

Directions

  1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper; set aside. In a medium mixing bowl, stir together corn muffin mix, oats, sugar, butter, milk, egg, lemon peel, and poppy seeds until combined.
  2. Drop dough by level measuring teaspoons 2 inches apart onto prepared cookie sheet. Bake in preheated oven for 7 to 9 minutes or until lightly browned. Transfer to a wire rack and let cool. Makes 60 cookies.

From the Test Kitchen

Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Related Categories

Chocolate Desserts, Cookies, Desserts
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