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Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

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Popular in Food

Lemon and Poppy Seed Cornmeal Cookies

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

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  • Yields: 60 cookies
  • Prep: 20 mins
  • Bake: 7 mins to 9 mins 375°F per batch

Lemon and Poppy Seed Cornmeal Cookies



  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.

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