Tangy Lemon Poppy Seed Cookies

• 1-1/4 cups sugar
• 1 cup butter-flavored shortening
• 2 large eggs, room temperature
• 1/4 cup light corn syrup
• 1 tablespoon grated lemon zest
• 1-1/2 teaspoons lemon extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 tablespoons poppy seeds
• 1 teaspoon ground ginger
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

1. In a large bowl, cream sugar and shortening until light and fluffy. Beat in the eggs, corn syrup, lemon zest and extracts. Combine the remaining ingredients; gradually add to creamed mixture and mix well.
2. Shape into three balls, then flatten into disks. Wrap in plastic and refrigerate for 1 hour or until firm.
3. Preheat over to 375u0b0. Roll each portion of dough between two sheets of waxed paper to 1/8-in. thickness. Cut with a floured 2-1/2-in. fluted round cookie cutter. Using a floured spatula, place 1 in. apart on greased
4. . Reroll scraps if desired.
5. Bake until edges are golden brown, 6-8 minutes. Cool for 2 minutes before removing from pans to wire racks

sugar, butter, eggs, light corn syrup, lemon zest, lemon, vanilla, allpurpose, poppy seeds, ground ginger, baking powder, salt, baking soda

Taken from www.tasteofhome.com/recipes/tangy-lemon-poppy-seed-cookies/ (may not work)