Ingredients

Makes about 30

　　1/4 cup fresh lemon juice, plus 3 1/2 teaspoons freshly grated lemon zest (2 to 3 lemons)

　　8 ounces (2 sticks) unsalted butter

　　2 cups all-purpose flour

　　1 teaspoon baking powder

　　1/2 teaspoon salt

　　1 1/2 cups sugar

　　1 large egg

　　2 teaspoons pure vanilla extract

　　1 tablespoon poppy seeds, plus more for sprinkling

　　

Step 1

Preheat the oven to 375°F. Bring the lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.

　　

Step 2

Whisk together the flour, baking powder, and salt. Cream the remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in the egg and lemon butter. Mix until pale, about 3 minutes. Mix in the vanilla and 2 teaspoons zest. Mix in the flour mixture and poppy seeds.

　　

Step 3

Stir together the remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/4-inch balls; roll them in the sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in the sugar mixture until 1/4 inch thick. Sprinkle with seeds.

　　

Step 4

Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.