Recipe: Lemon Poppy Seed Cookies (5)and Lemon Icing

LEMON POPPY SEED COOKIES
2 c. flour
3/4 tsp. salt
1/3 c. poppy seeds
5 lemons
1/2 lb. butter
1/2 c. sugar
1 egg
1/4 tsp. vanilla extract
Combine the flour, salt and poppy seeds. Grate 2 tablespoons of the yellow zest from the lemons. Beat the butter, zest and sugar until creamy. Beat in egg and vanilla. Gradually add the flour mixture and beat until incorporated. Cover and refrigerate at least 30 minutes. Form the chilled dough into logs measuring 2 inches in diameter and wrap in plastic. Refrigerate until firm or freeze for 30 minutes. Heat oven to 350 degrees. Cut dough into 1/4 inch slices and bake on ungreased cookie sheets until edges brown, 9-10 minutes.

LEMON POPPY-SEED REFRIGERATOR COOKIES
2 c. flour
3/4 tsp. salt
1/3 c. poppy seeds
5 lemons
1/2 lb. butter
1/2 c. sugar
1 egg
1/4 tsp. vanilla
Combine the flour, salt, and poppy seeds. Grate 2 tablespoons of the yellow zest from lemons. Beat the butter, zest, and sugar until creamy. Beat in egg and vanilla. Gradually add the flour mixture and beat until well blended. Cover and refrigerate for about 30 minutes. Form the chilled dough into logs approximately 2 inches in diameter and wrap in plastic. Refrigerate until firm. Heat oven to 350 degrees. Cut dough into 1/4 inch slices and bake in ungreased cookie sheet 9-10 minutes.

LEMON POPPY SEED COOKIES
2 c. flour
3/4 tsp. salt
1/3 c. poppy seeds
5 lemons
1/2 lb. butter
1/2 c. sugar
1 egg
1/4 tsp. vanilla extract
Combine flour, salt and poppy seeds. Grate 2 tablespoons lemon zest from lemons. Beat the butter, zest and sugar until creamy. Beat in egg and vanilla. Gradually add the flour mixture and beat until mixed. Cover and refrigerate at least 30 minutes. Form the chilled dough into logs measuring 2 inches in diameter and wrap in plastic. Refrigerate until firm or freeze for 30 minutes. Heat oven to 350 degrees. Cut the dough into 1/4 inch slices and bake on ungreased cookie sheet until edges are brown, 9-10 minutes. About 40 cookies.

LEMON POPPY SEED COOKIES
2 c. all-purpose flour
1/2 tsp. baking soda
1 tsp. ground coriander
2 tbsp. poppy seeds
3/4 c. salted butter, softened
1 c. white sugar
2 lg. egg yolks
1 lg. whole egg
1 1/2 tsp. pure lemon extract
Preheat oven to 300 degrees. In a medium bowl, combine flour, baking soda, coriander and poppy seeds. Mix well with a wire whisk and set aside. In a large bowl, cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down sides of bowl, then add yolks, egg, and lemon extract. Beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 23 to 25 minutes until cookies are slightly brown along the edges. Immediately transfer cookies with a spatula to a cool surface. Makes 2 dozen.

LEMON ICING:2 c. powdered sugar
1 tbsp. each lemon rind and grated
lemon rind
Combine: Add just enough milk to make icing spreadable. Put on cookies. Very good.

ICING FOR LEMON COOKIES
3 egg whites
1 box powdered sugar
Juice of 1 lemon
Zest of 3 or 4 lemons
Mix icing in bowl and add few cookies, coating, a few at a time, until all cookies are covered. Let dry (placing on cookie sheet). Store in air tight cans.
LEMON BUTTER ICING
1/3 c. soft butter
3 c. confectioners' sugar
2 tbsp. lemon juice
1/2 tsp. grated lemon peel
Blend butter and sugar; stir in lemon juice and peel. Beat until smooth and spreadable.