ICED POPPY SEED COOKIES

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Cookie
1 ¼ c. all-purpose flour
½ tsp. baking soda
1/8 tsp. salt
1 T. poppy seeds
½ c. (1 stick) butter, softened
2/3 c. granulated sugar
½ tsp. vanilla extract
1 T. grated orange peel
1 lg. egg

Icing
1 c. confectioners’ sugar, sifted
2 T. orange juice

Preheat oven to 350ºF. Sift together the flour, baking soda, and salt. Stir in the poppy seeds. In large mixing bowl, cream the butter, sugar, vanilla extract and orange peel on medium speed until light and fluffy. Add the egg. Reduce the mixer speed to low and gradually add the flour mixture. Mix just until blended. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets, spacing them 2-inches apart. Bake for 10-12 minutes or until golden around the edges. Let the cookies sit on the baking sheet for 2 minutes then remove to wire racks to cool completely. Icing: In small bowl, mix together the confectioners’ sugar and orange juice until smooth. Drizzle over cooled cookies. Let icing set. For Lemon Poppy Seed cookies: substitute lemon peel for the orange peel in the cookie and lemon juice for the orange juice in the icing. Store in airtight container. Makes about 24 cookies.