| 1 | Recipe by: betty crocker"s cookbook mix sugar, shortening, margarine, eggs and vanilla. |
| 2 | Stir in flour, baking soda and salt. |
| 3 | Divide dough into 4 equal parts. |
| 4 | Cover and refrigerate 2 hours. |
| 5 | Place ?cup poppy seed, the almonds, milk, 2 tablespoons honey, the lemon peel and lemon juice in blender or food processor. |
| 6 | Cover and blend, or process, until liquid is absorbed. |
| 7 | Heat oven to 400 degrees. |
| 8 | Roll one part of dough into rectangle, 12 x 8 inches, on lightly floured surface. |
| 9 | Cut dough into 12 rectangles, each 3 x 2 inches. |
| 10 | Place 1 teaspoon poppy seed mixture on one end of each rectangle. |
| 11 | Using metal spatula or knife dipped into flour, carefully fold dough over filling. |
| 12 | Pinch edges to seal. |
| 13 | Press edges with fork dipped into flour. |
| 14 | Place on ungreased cookie sheet. |
| 15 | Bake 8 to 10 minutes or until cookies are light brown. |
| 16 | Brush warm cookies with honey. |
| 17 | Sprinkle with poppy seed. |
| 18 | Remove to rack to cool. |
| 19 | Repeat with remaining dough. |
| 20 | 4 dozen cookies; 95 calories per cookie. |
