2 c. all-purpose flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/4 c. poppy seeds
1/2 c. butter, at room temperature
3/4 c. granulated sugar
1 lg. egg
1 1/2 tbsp. freshly grated orange peel
For decoration: granulated sugar, chopped candied orange peel

Mix flour, baking powder, salt and 1 tablespoon poppy seeds. Beat butter and sugar in large bowl with electric mixer until fluffy. Beat in egg and orange peel. Gradually beat in flour mixture until blended.

Divide dough in half. Shape each half into a 2-inch diameter log. Spread remaining 3 tablespoons poppy seeds on a sheet of waxed paper; roll logs in poppy seeds to coat. Wrap and refrigerate 4 hours or until firm.

Heat oven to 350 degrees. Lightly grease cookie sheets. Cut 1 roll at a time (keep remainder refrigerated) into 1/4-inch-thick slices. Place 1 inch apart on prepared sheets. Sprinkle top of each with sugar and orange peel.

Bake 12-15 minutes until bottoms are lightly browned. Remove to a rack to cool. Makes 40.

Per cookie: 60 cal, 1 g pro, 9 g car, 3 g fat, 13 mg chol with butter, 6 mg chol with butter, 48 mg sod