Lemon Poppyseed Cookies

• 1/4 cup fresh lemon juice, plus 3 1/2 teaspoons freshly grated lemon zest (2 to 3 lemons)
• 8 ounces (2 sticks) unsalted butter
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 tablespoon poppy seeds, plus more for sprinkling

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

lemon juice, butter, flour, baking powder, salt, sugar, egg, vanilla, poppy seeds

Taken from www.epicurious.com/recipes/food/views/lemon-poppyseed-cookies-393153 (may not work)