Instructions: 1. BEAT butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat till combined. Beat in egg, milk, lemon peel, vanilla, and if desired, lemon extract till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon Stir in poppy seed.

2. Shape dough into two 8-inch rolls. Wrap in waxed paper or plastic wrap.

Chill for 3 hours or till easy to handle. Cut the dough into 1/4-inch-thick slices. Place on ungreased cookie sheets.

3. Bake in a 375 oven for 11 to 12 minutes or till edges are golden. Cool cookies on wire racks. If desired spread Powdered Sugar icing on flat sides of half the cookies; top with remaining cookies, flat sides toward icing.

Makes 60 single or 30 sandwich cookies.

POWDERED SUGAR ICING: Stir together I cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk to make of spreading consistency. Stir in a few drops yellow food coloring if desired.

NOTES : Sandwich two of these delicate cookies together, or serve the wafers without the filling.

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