Lemon-Poppy Seed Cutout Cookies

• 2 large eggs, room temperature
• 1/2 cup canola oil
• 1 package lemon cake mix (regular size)
• 1/4 cup poppy seeds
• 3/4 teaspoon grated lemon zest

1. In a large bowl, beat eggs and oil; gradually add cake mix and mix well. Stir in poppy seeds and lemon zest.
2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
3. Preheat oven to 375u0b0. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. flower-shaped cookie cutter. Place 2 in. apart on greased
4. .
5. Bake 9-11 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely. Store in airtight containers.
6. Freeze cookies in freezer containers. To use, thaw in covered containers before serving.

eggs, canola oil, lemon cake, poppy seeds, lemon zest

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