Lemon-poppyseed spritz cookies

Yield: 72 Cookies

Measure Ingredient
1½ cup Butter or margarine
1 cup Sugar
1 \N Egg
1 teaspoon Vanilla
2 teaspoons Lemon extract
1 tablespoon Lemon zest
\N \N Yellow food coloring
4 cups Flour, sifted
1 teaspoon Baking powder
1 cup Sugar, confectioners
2 tablespoons Milk
1 teaspoon Lemon extract
\N \N Yellow food coloring
\N \N Poppy seeds
\N \N per Bobbie Beers
\N \N Fidonet COOKING echo



Thoroughly cream butter or margarine and sugar. Add egg, vanilla, lemon extract and lemon zest; beat well.

Sift together flour and baking powder; add gradually to creamed mixture, mixing to a smooth dough. Force dough through cooky press, using a star or swirl shape, onto ungreased baking sheet.

Bake in hot oven, 400 degrees 8 to 10 minutes. Cool.

Icing: Sift the powdered sugar and add the lemon extract. Add the milk a little at a time. You want the result to be a thin frosting.

Add yellow food coloring and stir until blended. You want the color of the frosting to be paler than the color of the cookies.

When the cookies are completely cool, put the frosting into a small ziploc bag. Cut a small hole in one corner, and squeeze the bag to force the thin frosting out the hole. Starting in the center of each cookie, make a sprial of frosting going out toward the edges of the cookie. Sprinkle with poppy seeds, and let the icing set.

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