Lemon Poppyseed Cut-out Cookies

For the dough:
In a large bowl, beat butter for 30 seconds. Beat in sugar and salt until well combined. Add egg and vanilla. Add about 2 cups of flour and then the poppy seeds, and mix well. Add remaining flour. Wrap the dough and chill for at least 2 hours or overnight.

Preheat oven to 350ºF. On a lightly floured surface, roll dough, half at a time, to 1/4 inch thickness. Using your choice of cookie cutter, cut out dough. Place cut outs on an ungreased cookie sheet.

Bake cookies in a preheated oven for 10–12 minutes, or until edges are slightly browned. Transfer to wire racks to cool.

For the frosting:
Beat butter with an electric mixer. Gradually add 1 cup of powdered sugar, mixing well. Add lemon juice. Gradually beat in the additional 1 cup of powdered sugar. If necessary, stir in additional milk or lemon juice 1 teaspoon at a time to make frosting of spreading or piping consistency. Spread or pipe lemon frosting onto cookies.

Makes about 180 small, 64 medium or 24 large cookies. Cookies last about 3 days stored at room temperature or up to 3 months frozen.