Recipe information
Yield
Makes about 30
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Bring the lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.
Step 2
Whisk together the flour, baking powder, and salt. Cream the remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in the egg and lemon butter. Mix until pale, about 3 minutes. Mix in the vanilla and 2 teaspoons zest. Mix in the flour mixture and poppy seeds.
Step 3
Stir together the remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/4-inch balls; roll them in the sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in the sugar mixture until 1/4 inch thick. Sprinkle with seeds.
Step 4
Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.
