Nathen's Poppy Seed Cut-Outs

This simple recipe is a hit with the kids!

1/2 (125 mL) cup butter, softened
3/4 cup (188 mL) (packed) light brown sugar
2 eggs
1/2 tsp (2 mL) vanilla extract
1/2 tsp (2 mL) grated lemon rind
1/3 (83 mL) cup poppy seeds
1 cup (250 mL) unbleached flour
1 cup (250 mL) whole wheat pastry flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
extra flour for rolling the dough

Preheat oven to 375°F (190°C). Lightly grease one or two cookie sheets. Place butter and sugar in a large mixing bowl. Beat at high speed for about three minutes. Add eggs one at a time, beating well after each. Stir in vanilla, lemon rind and poppy seeds. Sift the flours, baking powder and salt directly into the the butter mixture. Mix by hand until completely blended. If it is hot or humid in your kitchen, wrap and refrigerate the dough for at least an hour before proceeding.

Flour a clean, dry surface and roll the dough to half a centimeter in thickness. Cut into shapes and bake for 10 12 minutes, or until lightly browned on the bottom. Cool for at least 10 minutes before eating.

Source: alive Magazine (pre-2000)