Lemon with Poppyseed Cutouts
2 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
1 large egg
2 tablespoons poppy seeds
2 1/2 teaspoons lemon peel, grated
1 teaspoon vanilla
1 teaspoon lemon extract
Whisk together flour, baking powder and salt in a medium bowl. Beat butter and sugar in a large mixer bowl on medium high speed until fluffy. Beat in egg, poppy seeds, peel and extracts. At low speed, beat in flour mixture just until combined. Divide dough into 3 equal disks. Wrap well and refrigerate 2 hours or overnight.
Heat oven to 325 degrees. On a lightly floured surface roll one piece of dough 1/8 inch thick (keep remaining dough refrigerated) Cut out and transfer cookies to a large ungreased cookie sheet 1/2 inch apart. Bake until edges just begin to brown, 12-14 minutes. Cool on cookie sheet on a wire rack for 3-5 minutes then transfer cookies to wire rack and cool completely.
Repeat with remaining dough, rerolling and cutting scraps.
Frost with thin frosting and cover with course sugar.