Instructions: Position rack in center of oven and preheat to 350 degrees. Grease heavy large cookie sheet. Combine flour, poppy seeds, ground allspice and salt in
a bowl. Using vegetable peeler, remove peel from orange in strips and place
strips in processor. Add sugar and process until peel is finely minced, about 2 minutes. Using electric mixer, beat butter and orange-sugar mixture
in medium bowl until fluffy. Beat in egg yolks. Add dry ingredients and beat at low speed until smooth soft dough forms.Transfer half of dough to pastry bag fitted with large (no. 7) star tip.

Pipe dough onto prepared sheets in 1 inch mounds, spacing 2 inches apart.

Repeat with remaining dough. Bake until cookies are golden on top and brown
on bottom, about 12 minutes. Let cookies stand on sheets 3 minutes.

Transfer to racks and cool completely.

For glaze: In small bowl, blend powdered sugar with enough cream or milk to
form a smooth medium-thin glaze.

Spread glaze over cookies. Sprinkle with poppy seeds. Let stand until glaze
sets, about 40 minutes. (Can be prepared ahead. Wrap airtight and let stand
at room temp 1 week or freeze 1 month.)

(notes: The dough was stiff for a piped cookie, but I let the heat of my hand soften it through the piping bag and it worked ok. Some of us prefer these without the glaze)

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