Poppy Seed Lemon Drops

Poppy Seed Lemon Drops

1/2 cup butter, softened
2/3 cup sugar
2 tbsp lemon zest
1 large egg
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp poppy seeds

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together butter, sugar and lemon zest until light and fluffy. Beat in egg.

In a small bowl, whisk together flour, baking powder and salt. Add to wet ingredients and mix until just combined, then stir in poppy seeds. Drop by 1-inch balls onto prepared baking sheet.

Bake for 9-11 minutes, until cookies are set and just begin to brown at the edges (the bottoms may be lightly browned, but not the top of the cookies)
Cool for 1-2 minutes on the baking sheet, then remove to a wire rack to cool before glazing.

Lemon Glaze
1/2 cup confectioners’ sugar
2-3 tbsp lemon juice

Whisk together juice and sugar until icing is a smooth, thin consistency. Add additional juice if yours is too thick to drizzle easily or additional sugar if it is too thick.

Drizzle over cookies. Cookies should not be hot, but it is ok if they are not completely at room temperature before frosting.

Cookies must be cooled to room temperature before being stored.

Makes 2 dozen.