Lemon Spice Cookies
1/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
1 cup warm milk (105º to 115ºF)
1/2 cup sugar
5 tablespoons butter or margarine, softened
2 tablespoons poppy seeds
1 tablespoon grated lemon peel
1 teaspoon salt
3 cups all-purpose flour, * see note
2 teaspoons ground nutmeg
1. Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, 6 tablespoons sugar, butter, poppy seeds, lemon peel, salt and 2 cups flour; blend well. Add eggs and remaining flour; stirring until smooth. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
2. Stir batter down. Grease 18 (2 1/2-inch) muffin pan cups. Spoon batter into cups, filling half full. In small bowl, combine remaining 2 tablespoons sugar and nutmeg. Sprinkle about 1/2 teaspoon sugar mixture evenly over each cup. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Bake at 375ºF for 20 minutes or until done. Remove from muffin cups; cool on wire racks.