Poppy Seeds, 8 Pack, 8 oz (226 g), From Bob's Red Mill

Lemon Poppy Seed Cookies

6 ounces Unsalted butter, softened
1 cup Sugar
2 Tbsp. Bob's Red Mill Poppy Seeds
2 tsp. Grated Lemon Zest
2 cups Bob's Red Mill Unbleached White Flour
Pinch of Salt

With an electric mixer, beat together butter and sugar until light and fluffy. Mix in poppy seeds and lemon zest. Add flour and salt and mix well to make a stiff dough. Divide dough in half and roll each piece in wax paper to make a cylinder about 2 inches in diameter and 6 inches long.

Refrigerate dough until firm, at least 4 hours.

Preheat oven to 350°F. Grease cookie sheets. Slice dough in to rounds about 1/4-inch thick. Arrange about 1 inch apart on cookie sheets. Bake 2 minutes, or until edges are browned. Let cookies cool on baking sheet for a few seconds, and then remove to a wire rack and let cool completely. Makes about 48 cookies.