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Instructions |
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Cookies: Mix flour, salt and baking powder in medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in sugar. Beat in egg, then poppy seeds, lemon peel and extracts. Mix in dry ingredients in 3 additions.
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Gather dough into ball. Divide dough in half; flatten each half into disk. Wrap in plastic; chill 2 hours.Preheat oven 325°F. Butter 2 large baking sheets. Roll out 1 dough disk on floured surface to 1/8-inch thickness.
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Using 21/2-inch-diameter fluted cookie cutter, cut out cookies. Arrange cookies 1 inch apart on prepared baking sheets. Gather scraps; reroll and cut more. Chill cookies on baking sheets 15 min. Bake cookies until edges just begin to color, ~18 min.
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Cool cookies on sheets 3 minutes. Transfer cookies to racks; cool completely. Repeat.
Filling: Beat ingredients in large bowl until fluffy. Spread filling over 1 cookie, press second cookie,repeat.
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Suggestions |
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Can be made ahead. Store in airtight container.
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Originally Submitted
1/10/2006
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