Ingredients
2 large eggs, room temperature1/2 cup canola oil1 package lemon cake mix (regular size)1/4 cup poppy seeds3/4 teaspoon grated lemon zest
Preparation
In a large bowl, beat eggs and oil; gradually add cake mix and mix well. Stir in poppy seeds and lemon zest.
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
Preheat oven to 375°. 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 baking sheets.
Bake 9-11 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely. Store in airtight containers.
