Lemon Poppy Seed Cookies

(this is a picture of what they should look like....read note below)

Ingredients:
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. (1 stick) unsalted butter, softened
2/3 c. sugar
1 egg
2 tsp. lemon zest
2 Tbsp. lemon juice
1 Tbsp. poppy seeds


Directions: 
In a small bowl, whisk together flour, baking powder and salt; set aside.


In another bowl, beat butter and sugar on medium-high speed for 2 minutes or until smooth.  Beat in egg, zest and juice until fluffy (about 1 minute).  Gradually beat in flour mixture on low, just until blended.  Add poppy seeds; stir to combine.  Divide dough in half.  Flatten each into 6-inch square; wrap in plastic.  Refrigerate 2 hours or overnight.  Let stand at room temperature for 15 minutes before rolling out dough.  


Heat oven to 350 degrees.  Coat 2 baking sheets with nonstick cooking spray.  Lightly flour dough.  Roll out half of the dough on a lightly floured surface for 1/4 inch thickness.  Cut cookies using a cookie cutter.  Reroll scraps and repeat.  Place cookies 1 inch apart on baking sheet.  Repeat with other half of the dough.  


Bake at 350 degrees for 10-13 minutes or until golden around the edges.  Remove to rack to cool completly. 


Note~  I didn't let my dough rest for 15 minutes before rolling it out so they looked cracked when I baked it.  They were a light treat to have during a nice day outside.