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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lemon and Poppy Seed Cornmeal Cookies

Yield: 60 cookies
Prep 20 mins Bake 375°F 7 mins to 9 mins  per batch
Lemon and Poppy Seed Cornmeal Cookies
  • 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  finely shredded lemon peel
  • 1  teaspoon  poppy seeds

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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