Lemon-Poppy Cutouts

These cookies came out so pretty, and so flavorful! I took the always-popular lemon-poppy combination and turned it into a cookie. I've never really understood the poppy-seed craze. I can't really taste the poppy seeds, but they do look very cool against the yellowish cookie. They liven up a sugar cookie without all the frosting. The lemon flavor in these cookies comes from lemon zest, which comes out nice and strong but not overly sweet. Perfect cookies to go with tea and coffee!

RECIPE: Lemon-Poppy Cutouts
makes about 100 small 1.5-inch cookies

INGREDIENTS:
1 cup butter, softened
2/3 cup sugar
1-2 tablespoons lemon zest (zest of 1-2 lemons)
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2.5 cups all-purpose flour
1 tablespoon poppy seeds

DIRECTIONS:
In a mixing bowl, beat butter until light, about 30 seconds. Add sugar, salt, and lemon zest and beat until light and fluffy. Beat in egg and vanilla until combined, use spatula to scrape down sides of bowl. With mixer on low, add flour in two batches. Stir in poppy seeds.

Divide dough in half. Cover and chill dough for at least 2 hours or overnight. (If chilled overnight, let stand at room temperature for 15-30 minutes before rolling).

Preheat oven to 350F. On a lightly floured surface, roll dough (half at a time) to 1/4-inch thickness. Using a 1-3-inch cookie cutter, cut out dough. Place cutouts on ungreased cookie sheet.

Bake in preheated oven for 10-12 minutes, or until edges are lightly browned. Transfer cookies to wire racks; let cool.

STORAGE:
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.