Lemon-Poppy Seed Cookies

Name: Lemon-Poppy Seed Cookies
Yield: Makes about 7 dozen 2 1/2 inch cookies rolled to 1/8-inch thick (rerolling only once)
Ingredients: 1/2 pound (2 sticks), unsalted butter, at cool room temperature; 1 cup, granulated sugar, processed in food processor for 30 seconds, or superfine sugar; 1/2 teaspoon, salt; 1 whole, egg plus 1 yolk; 2 teaspoons, finely grated lemon zest; 2 teaspoons, vanilla extract; 2 1/2 cups, bleached all-purpose flour, plus extra for work surface; 2 tablespoons, poppy seeds

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Appears in Cook's Illustrated November/December 1996

Desserts or Baked Goods

Fruit

Make Ahead

SERVESMakes about 7 dozen 2 1/2 inch cookies rolled to 1/8-inch thick (rerolling only once)

TIME1½ hours, plus 1 hour chilling and 20 minutes cooling

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