Lemon Poppy-seed Melts
1/2 cup butter, softened
1/2 cup granulated sugar
1 tablespoon poppy seed
1/8 teaspoon baking soda
1 egg yolk
1 tablespoon milk
2 teaspoons finely shredded lemon
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup sifted powdered sugar
Beat butter until fluffy, about 30
seconds on medium if using an electric mixer. Add the sugar, poppy seed, and baking soda; mix together. Beat in egg yolk,
milk, lemon, and vanilla. Beat in flour. Divide the dough in half, shape each into a 9-inch roll. Wrap in plastic or wax.
Chill for 4 to 24 hours.
Cut dough into 1/2-inch slices. Bake
at 375º F for 7-9 minutes, 1 inch apart. Sift powdered sugar and put in a plastic bag. When cookies are done and are still
warm, put them in the bag and shake gently to coat. When the cookies are cooled (on a wire rack), give them another shake
in the bag for a second coat.
Yield: 36 cookies