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Lemon Poppy Seed Sandwiches

2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter
1 1/4 cups sugar
1 large egg
2 tablespoons poppy seeds
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract

8 ounces cream cheese, at room temperature
1/3 cup plus 1 tablespoon sugar
1/2 teaspoon lemon extract
1/4 teaspoon vanilla extract

Mix flour, salt, and baking powder in a medium bowl. Using an
electric mixer, beat butter in bowl until light. Gradually beat
in sugar. Beat in egg, then poppy seeds,lemon peel, and extracts.
Mix in dry ingredients in 3 additions. Gather dough into ball.
Divide dough into half; flatten each half into disk. Wrap in plastic;
chill 2 hours.

Preheat oven to 325 degrees F. Butter 2 large baking sheets. Roll
out 1 dough disk on floured surface to 1/8 inch thickness. Cut out
cookies with cookie cutter. Arrange cookies 1 inch apart on prepared
baking sheets. Gather scraps; reroll and cut out more cookies.
Chill cookies on baking sheets 15 minutes.

Bake cookies until edges just begin to color, about 18 minutes.
Cool cookies on sheets 3 minutes. Transfer cookies to racks; cool
completely. Repeat rolling, cutting, and baking with remaining

For the filling, beat all ingredients in a bowl, until large and
fluffy. Spread 2 teaspoons of filling over bottom of 1 cookie.
Press second cookie, bottom side down onto filling. Repeat with
remaining cookies and filling.


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