YIELD Makes about 2 dozen cookies
|2/3||cup granulated sugar|
|1/2||cup butter, softened|
|2||teaspoons grated lemon peel|
|1‑1/4||cups all-purpose flour|
|1/2||teaspoon baking soda|
|1||tablespoon poppy seeds|
|1||cup powdered sugar|
|2||tablespoons lemon juice|
- Preheat oven to 350°F.
- For cookies, beat granulated sugar and butter in large bowl of electric mixer at medium speed until creamy. Beat in egg and lemon peel. Combine flour, baking soda and salt; gradually add to butter mixture. Beat in poppy seeds on low speed.
- Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 11 to 12 minutes or until edges are lightly browned. Let stand on cookie sheets 1 minute; transfer to wire racks and cool completely.
- For glaze, combine powdered sugar and lemon juice in small bowl; mix well. Drizzle glaze over cookies; let stand until glaze is set, about 20 minutes.
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