Poppy Seed Icebox Cookies

1 cup butter
1/3 cup sugar
1 egg
1 teaspoon lemon juice
1 teaspoon lemon zest, chopped fine
2 cups flour, sifted
1/4 teaspoon salt
1/2 cup poppy seeds

Cream butter and sugar. Beat in egg. Add lemon juice and rind.

Sift flour with salt. Combine wet and dry ingredients and add poppyseed.

Form two rolls, wrap in wax paper and store in refrigerator or freezer until firm.

Slice 1/4-inch thick and bake on parchment paper-lined baking sheets at 375 degrees until golden, about 8 minutes.

Source: LA Times
 
Yield: 3 dozen