LEMON COOKIES

2/3 cup butter, softened
1/4 cup white sugar
pinch salt
1 tsp vanilla extract
zest and juice of 1/2 lemon
1 tbsp poppy seeds
1 cup all-purpose flour
1/4 cup rice flour

Preheat oven to 300 degrees F.

Cream together butter and sugar until light and fluffy. Beat in salt, vanilla, lemon zest and juice and poppy seeds.

Stir well or sift together flour and rice flour together. Fold flour mixture into butter mixture. Knead dough until smooth.

Press into a greased 8-inch pie pan or shortbread pan. Make holes with a fork all over the surface of the dough.

Bake for 35 minutes or until golden in the middle and darker at the edges.

Makes 12 wedges
Source: Cookie Mania Cookbook