1 1/2 cups OLD MILL Plain Unbleached Flour
1 tablespoon freshly grated lemon rind
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup confectioners’ sugar
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
3 tablespoons poppy seeds
1 cup confectioners’ sugar, optional
2 to 3 tablespoons fresh lemon juice, optional
Whisk Old Mill Unbolted Cornmeal, Old Mill Plain Unbleached Flour, lemon rind, and salt in a medium bowl.
Beat butter until fluffy in large bowl of an electric mixer; add 1 cup confectioners’ sugar and beat well. Add egg, lemon juice, and vanilla; beat at low speed until well blended. Add Old Mill Unbolted Cornmeal mixture; beat at low speed until blended. Stir in poppy seeds.
Shape into two 8-inch rolls; wrap in wax paper and refrigerate until firm, about 3 hours.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Cut rolls into 1/4-inch slices; arrange on baking sheets, spacing 2 inches apart. Bake until edges are golden, 10 to 12 minutes. Let cool on baking sheets 2 minutes; transfer to wire racks to cool completely.
If desired, mix confectioners’ sugar and lemon juice until smooth; spread on cookies. Makes 5 1/2 dozen.
Note: To bake 1 roll at a time, wrap the other in plastic wrap, then foil, and freeze up to