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1
Mix flour, salt and baking powder in medium bowl.
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2
Using electric mixer, beat butter in large bowl until light.
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3
Gradually beat in sugar.
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4
Beat in egg, then poppy seeds, lemon peel and extracts.
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5
Mix in dry ingredients in 3 additions.
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6
Gather dough into ball.
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7
Divide dough in half; flatten each half into disk.
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8
Wrap in plastic; chill 2 hours.
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9
Preheat oven to 325F.
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10
Butter 2 large baking sheets.
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11
Roll out 1 dough disk on floured surface to 1/8-inch thickness.
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12
Using 21/2-inch-diameter fluted cookie cutter, cut out cookies.
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13
Arrange cookies 1 inch apart on prepared baking sheets.
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14
Gather scraps; reroll and cut out more cookies.
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15
Chill cookies on baking sheets 15 minutes.
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16
Bake cookies until edges just begin to color, about 18 minutes.
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17
Cool cookies on sheets 3 minutes.
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18
Transfer cookies to racks; cool completely.
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19
Repeat rolling, cutting and baking with remaining dough.
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20
(Can be made ahead.
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21
Store in airtight container at room temperature up to 2 weeks or freeze up to 1 month.)
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22
Beat all ingredients in large bowl until light and fluffy.
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23
Spread 2 teaspoons filling over bottom of 1 cookie.
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24
Press second cookie, bottom side down, onto filling.
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25
Repeat with remaining cookies and filling.
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26
(Can be made 2 hours ahead.
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27
Cover and chill.)
