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Poppy Seed Cookies

1/2 cup (1 stick) butter, softened
1/3 cup coarsely grated Parmesan cheese
2 tablespoons finely chopped onion
1 tablespoon poppy seeds
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder

In a medium bowl, beat butter, cheese, onion, and poppy seeds with
an electric mixer on medium speed until well blended. Add flour
mixed with baking powder and beat on low speed until all of flour
mixture is incorporated. Wrap and refrigerate dough 30 minutes.

Preheat oven to 350 degrees F. Between pieces of wax paper, roll
out dough 1/4-inch thick. Cut out rounds with 2-inch cookie cutters.
Reroll scraps to make additional rounds.

Place rounds 2-inches apart on lightly greased baking sheets. Bake
8 to 10 minutes, or until edges are golden brown. Let cool 2 minutes
on baking sheets, then remove to racks and cool completely. Store
in a tightly covered container in the refrigerator

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