Lemon-PoppySeed Cookies   
Source: Martha Stewart's Living

1/4 cup fresh lemon juice, plus 3 1/2 tsps. freshly grated lemon zest
   (2-3 lemons)
8 ounces (2 sticks) unsalted butter, softened
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups sugar
l  large egg
2 tsps. pure vanilla extract
1 Tbsp.poppy seeds plus more for sprinkling

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

In a bowl, whisk together flour, baking powder, and salt.  
In kitchen mixer, cream remaining stick butter and 1 cup sugar on medium 
speed   fitted with paddle attachment.  Mix in eggs and lemon butter. 
 Mix until pale, about 3 minutes.  Mix in vanilla and 2 teaspoons zest.  
Mix in flour mixture and 1 Tbps.  poppy seeds to make soft dough..

In a shallow bowl, blend together remaining 1/2 cup sugar and 1 1/2 teaspoons zest.  
Roll spoonfulls of dough into balls 1 1/4 inch thick.  Place 2 inches apart
 on baking sheets.  Press each with the flat end of a glass first moistened 
with with your choice of water or dark rum  (yum) then dipped  in sugar mixture. 
Press dough gently until 1/4 inch thick.  Sprinkle with poppy seeds.

Bake until just browned around bottom edges, 11-12 minutes.  
Transfer to wire racks; let cool completely.  Store in an airtight container up to 1 week.