LEMON POPPY SEED SLICES
My mom taught me to bake, and I use lots of recipes from her abundant collection, including this one.
—PAULINE PIRAINO BAY SHORE, NY
PREP: 10 MIN. + CHILLING • BAKE: 10 MIN./BATCH • MAKES: 5 1/2 DOZEN
3/4 cup butter, softened
1 cup sugar
1 egg
1 tablespoon 2% milk
2 teaspoons finely grated lemon peel
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract, optional
2 1/2 cups all-purpose flour
1/4 cup poppy seeds
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk, lemon peel and extracts. Gradually add flour and mix well. Stir in poppy seeds. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate 3 hours or until firm.
2. Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are golden. Cool 2 minutes before removing to wire racks to cool completely.