| 1 | Thoroughly cream butter or margarine and sugar. |
| 2 | Add egg, vanilla, lemon extract and lemon zest; beat well. |
| 3 | Sift together flour and baking powder; add gradually to creamed mixture, mixing to a smooth dough. |
| 4 | Force dough through cooky press, using a star or swirl shape, onto ungreased baking sheet. |
| 5 | Bake in hot oven, 400 degrees 8 to 10 minutes. |
| 6 | Cool. |
| 7 | Icing: sift the powdered sugar and add the lemon extract. |
| 8 | Add the milk a little at a time. |
| 9 | You want the result to be a thin frosting. |
| 10 | Add yellow food coloring and stir until blended. |
| 11 | You want the color of the frosting to be paler than the color of the cookies. |
| 12 | When the cookies are completely cool, put the frosting into a small ziploc bag. |
| 13 | Cut a small hole in one corner, and squeeze the bag to force the thin frosting out the hole. |
| 14 | Starting in the center of each cookie, make a sprial of frosting going out toward the edges of the cookie. |
| 15 | Sprinkle with poppy seeds, and let the icing set. |
| 16 | Per bobbie beers fidonet cooking echo |
