Lemon and Poppy Seed Cornmeal Cookies
8 1/2 ounce package corn muffin mix
cup quick-cooking rolled oats
egg, lightly beaten
teaspoon finely shredded lemon peel
teaspoon poppy seeds
- 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.
- 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.