Instructions: In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Divide dough in half. Stir poppy seeds and lemon peel into one dough half until combined. Leave remaining half plain.

On a lightly floured surface, roll each half of the dough into a 9x6" rectangle. Carefully roll poppy seed rectangle around rolling pin. Unroll on top of plain rectangle. Make sure edges are aligned. Press down gently with rolling pin to seal. tightly roll up, jelly-roll style, starting from a long side.

Wrap in plastic wrap. Chill for 4- 24 hours or until very firm. Using a sharp knife, cut dough into 1/8-1/4" thick slices. Place slices about 1" apart on an ungreased cookie sheet.

Bake at 375 degrees for 8-10 minutes or until edges are firm and lightly browned. Transfer cookies to a wire rack. Cool.

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