Lemon Poppy-seed Melts

• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1 tablespoon poppy seed
• 1/8 teaspoon baking soda
• 1 egg yolk
• 1 tablespoon milk
• 2 teaspoons finely shredded lemon peel
• 1/2 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 cup sifted powdered sugar

Instructions:

Beat butter until fluffy, about 30 seconds on medium if using an electric mixer. Add the sugar, poppy seed, and baking soda; mix together. Beat in egg yolk, milk, lemon, and vanilla. Beat in flour. Divide the dough in half, shape each into a 9-inch roll. Wrap in plastic or wax. Chill for 4 to 24 hours.

Cut dough into 1/2-inch slices. Bake at 375º F for 7-9 minutes, 1 inch apart. Sift powdered sugar and put in a plastic bag. When cookies are done and are still warm, put them in the bag and shake gently to coat. When the cookies are cooled (on a wire rack), give them another shake in the bag for a second coat.