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1
In large bowl, with mixer at low speed, beat sugar and 1/2 cup butter just until blended.
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2
Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl often with rubber spatula.
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3
Reduce speed to low; add flour, vanilla extract , salt, and egg; beat just until blended, occasionally scraping bowl.
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4
With hands, shape dough into ball; wrap with plastic wrap and refrigerate 1 hour or until dough is firm enough to handle.
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5
(Or, place dough in freezer 30 minutes.
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6
).
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7
Meanwhile, in blender at medium speed or in food processor with knife blade attached, finely grind walnuts.
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8
In small bowl, stir walnuts, poppy seeds, honey, orange peel, cinnamon, and 1/4 cup butter until mixed; set aside.
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9
On sheet of waxed paper, with floured rolling pin, roll out half the dough into 10 inch by 8 inch rectangle (keep remaining dough refrigerated); spread rectangle with half the poppy seed mixture.
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10
Staring at 8 inch side, roll dough jelly roll fashion.
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11
Wrap roll with plastic wrap and refrigerate 1 hour or until dough is firm enough to slice.
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12
(Or, place roll in freezer 30 minutes.)
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13
Repeat with remaining dough and filling.
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14
Preheat oven to 375F With sharp knife, slice 1 roll crosswise into 1/4 inch slices.
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15
Place slices, about 1/2 inch apart, on ungreased cookie sheets.
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16
Bake cookies 10 to 12 minutes until lightly browned.
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17
With pancake turner, remove cookies to wire racks to cool.
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18
Repeat with remaining roll.
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19
Store cookies in tightly covered container.
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20
5 dozen cookies.
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21
The Good Housekeeping Book of Desserts.
