Lemon Poppy Seed Cookies

• 1/2 cup poppy seed filling
• 2 teaspoons lemon juice
• 1 cup butter, softened
• 1-1/2 cups sugar
• 3 large egg yolks
• 1 tablespoon grated lemon zest
• 2 teaspoons lemon extract
• 1 teaspoon vanilla extract
• 3-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1-1/4 teaspoons baking soda
• 3/4 cup buttermilk
• 3 cups confectioners' sugar
• 2 tablespoons butter, softened
• 1/4 cup 2% milk
• 2 teaspoons lemon extract
• 1 teaspoon grated lemon zest
• Poppy seeds, optional

1. In a small bowl, combine the poppy seed filling and lemon juice; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, lemon zest and extracts. Combine the flour, baking powder and baking soda; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Drop by tablespoonfuls onto greased
3. . Using the end of a wooden spoon handle, make an indentation about 1/2 in. deep in the center of each. Fill with about 1/2 teaspoon of poppy seed filling. Top with a teaspoonful of dough.
4. Bake at 350u0b0 for 14-16 minutes or until edges are golden brown. Remove to wire racks to cool.
5. For frosting, in a large bowl, beat the confectioners' sugar, butter, milk, extract and lemon zest until blended. Spread over cookies. Sprinkle with poppy seeds if desired.

filling, lemon juice, butter, sugar, egg yolks, lemon zest, lemon, vanilla, flour, baking powder, baking soda, buttermilk, sugar, butter, milk, lemon, lemon zest

Taken from www.tasteofhome.com/recipes/lemon-poppy-seed-cookies/ (may not work)