Lemon Poppy Seeds

2 cups flour

1.5 (200 gram) sticks butter, room temperature

3/4 cup sugar

2 Tbl Lemon rind, thinly grated

juice from half a lemon

1 teas. vanilla extract

1 egg

1.5 Tbl (50 gram) poppy seeds

 

Combine all ing. to a smooth dough. Divide to two parts.

Shape each part into a 2″ thick log.

Cover with plastic wrap.

Chill until firm (about 3 hours).

Remove the plastic and slice the dough log into 1/4″ thick rounds.

 

Place the rounds on a cookie sheet (I used my Silpat Baking Mat) and bake for 20 minutes or until lightly browned on the bottom.

 

Cool on a wire rack.

 

Store in an air tight container.