2 c. flour
3/4 tsp. salt
1/3 c. poppy seeds
5 lemons
1/2 lb. butter
1/2 c. sugar
1 egg
1/4 tsp. vanilla

Combine the flour, salt, and poppy seeds. Grate 2 tablespoons of the yellow zest from lemons. Beat the butter, zest, and sugar until creamy. Beat in egg and vanilla. Gradually add the flour mixture and beat until well blended. Cover and refrigerate for about 30 minutes.

Form the chilled dough into logs approximately 2 inches in diameter and wrap in plastic. Refrigerate until firm. Heat oven to 350 degrees. Cut dough into 1/4 inch slices and bake in ungreased cookie sheet 9-10 minutes.