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1
Combine the butter and sugar in the bowl of a stand mixer or hand-held mixer; beat for several minutes, stopping to scrape down the sides of the bowl as necessary, until smooth and creamy.
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2
Add the egg, then the vanilla extract, mixing well after each addition.
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3
Reduce speed to low and add the flour, baking powder and salt; beat until well incorporated.
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4
Scrape down the sides of the bowl, then add the poppy seeds and lemon zest; beat until well distributed.
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5
Divide the dough into 3 balls and place each ball inside the center of a large resealable plastic food storage bag.
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6
Place each bag on the counter and, using a rolling pin, roll the dough from the center toward the edges until it is an even 1/4 inch thick.
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7
Seal and refrigerate for at least 1 hour and up to 2 days.
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8
(Alternatively, roll the dough into a compact log that is 1 inch in diameter, then wrap tightly in plastic wrap and refrigerate as directed.
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9
).
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10
When ready to bake, position an oven rack in the middle of the oven; preheat to 400 degrees.
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11
Line a baking sheet with parchment paper.
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12
Remove 1 bag of dough at a time from the refrigerator.
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13
Use a 1-inch round cookie cutter to punch out cookies (or slice 1/4-inch-thick rounds from the dough log) and place 1 inch apart on the baking sheet; gather scraps and reroll the dough as necessary.
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14
Bake for 7 to 10 minutes or until the cookies are light golden brown.
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15
Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
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16
Repeat with the remaining dough.
