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 extract

Combine flour, salt and poppy seeds. Grate 2 tablespoons lemon zest from lemons. Beat the butter, zest and sugar until creamy. Beat in egg and vanilla. Gradually add the flour mixture and beat until mixed. Cover and refrigerate at least 30 minutes.

Form the chilled dough into logs measuring 2 inches in diameter and wrap in plastic. Refrigerate until firm or freeze for 30 minutes. Heat oven to 350 degrees. Cut the dough into 1/4 inch slices and bake on ungreased cookie sheet until edges are brown, 9-10 minutes. About 40 cookies.