Day 1: Fail-proof No Bake Cookies
Day 2: Chocolate Pretzel Cookies
Day 3: Mini Pumpkin Whoopie Pies with Whipped Maple Cream Cheese Filling
Day 4: Snickerdoodles
Day 5: Gingerbread Cookies
Day 6: Alfajores or Dulce de Leche sandwich cookies
Day 7: Almond Biscotti with Lemon
Day 8: Pie Crust Cookies
Day 9: Lemon Poppy Seed Cookies

This recipe was given to me by a friend a number of years ago.  Lemon-poppy seed is a classic flavor combination, and these cookies do it just right.  Soft, yet crisp, with a burst of lemony flavor, I'm reminded of the first bite off the top of a lemon-poppy seed muffin.

Lemon Poppy Seed Cookies

• 1/4 cup fresh lemon juice
• 3 1/2 tsp finely grated lemon zest
• 1 cup unsalted butter
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups sugar
• 1 egg
• 2 tsp vanilla extract
• 1 Tbsp poppy seeds, plus more for sprinkling

Preheat oven to 350.  Line two baking sheets with parchment paper and set aside.  Bring lemon juice to a simmer in a small saucepan over medium heat.  Cook until reduced by half.  Add 1/2 cup butter and stir until melted.  Set aside.

Whisk together flour, baking powder, and salt in a medium bowl; set aside.  Put remaining 1/2 cup butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment: mix on medium speed until creamy.  Add egg and reserved lemon butter: mix until pale, about 3 minutes.  Mix in vanilla and 2 tsp lemon zest.  Reduce speed to low.  Mix in flour mixture and poppy seeds.

Stir together remaining 1/2 cup sugar and 1 1/2 tsp lemon zest in a small bowl.  Drop 1 1/4 inch dough balls into lemon-sugar mixture.  Space 2 inches apart on baking sheets.  Press each with the bottom of a glass dipped in sugar mixture until 1/4 inch thick.  Sprinkle with poppy seeds.

Bake 10-12 minutes; let cool completely on baking sheets.  Store in an airtight container up to 1 week.

Makes 2 dozen cookies.