Poppy Seed Lemon Twists Food

LEMON-POPPY SEED COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, poppy seeds, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg, vanilla and 1 tablespoon lemon zest and beat until combined. Reduce the mixer speed to low; beat in the flour mixture, then increase the speed to medium high and beat until just combined.
• Roll tablespoonfuls of dough into balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are light golden and just set, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the glaze: Whisk the confectioners' sugar, the remaining 1 teaspoon lemon zest and enough lemon juice to make a spreadable glaze. Spread on the cookies; sprinkle with nonpareils and let set, about 20 minutes.

POPPY SEED TWISTS

Steps:

• Preheat oven to 425°F.
• Stir flour, baking powder and salt together.
• Cut in butter or margarine until mixture is crumbly.
• Add milk gradually, tossing with a fork, until mixture holds together and comes away from the side of the bowl.
• Turn out on a lightly floured board and knead for a few minutes (10-12 times).
• Break dough into 32 equal pieces and roll each piece into a round pencil-like strip about 6" long.
• Tie each strip in a loose knot and place on a greased baking sheet.
• Mix slightly beaten egg yolk and milk together.
• Brush the tops of the knots with the egg-milk mixture and sprinkle with poppy seeds.
• Bake about 15 minutes or until lightly browned.