Poppy Seed Icebox Cookies

1 c Butter
1/3 c Sugar
1 Egg
1 ts Lemon juice
1 ts Lemon zest; chopped fine
2 c Flour; sifted
1/4 ts Salt
1/2 c Poppy seeds
Cream butter and sugar. Beat in egg. Add lemon juice and rind.

Sift flour with salt. Combine wet and dry ingredients and add poppyseed.

Form two rolls, wrap in wax paper and store in refrigerator or freezer until firm.

Slice 1/4-inch thick and bake on parchment paper-lined baking sheets at 375 degrees until golden, about 8 minutes. Makes 3 dozen cookies.

Poppy Seed Icebox Cookies printer friendly version located here.
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