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Makes 2 dozen cookies
For the cookies:
1 stick unsalted butter, softened
2/3 cup granulated sugar
2 teaspoons grated lemon zest
1 1/4 cups all-purpose flour: sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon poppy seeds
For the Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
Preheat oven to 350 degrees F.
2 ungreased cookie sheets
For the cookie:
In a medium bowl, cream together on medium speed the butter and sugar until light and fluffy.
Beat in the egg and zest until well blended.
Sift together the flour, baking soda and salt and spoon into the butter mixture and beat on medium until well combined.
On low speed add the poppy seeds and blend well.
Drop by teaspoonfuls onto the ungreased cookie sheet leaving 2 inches of space between the cookies.
Bake for 11 to 12 minutes or until the edges are lightly browned. Let cool on the cookie sheet for 1 minute then transfer to a wire rack to cool completely.
For the glaze:
Combined the powdered sugar and lemon juice until well blended.
Using a fork, drizzle the glaze over the cookies in a zig-zag pattern.
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