Lemon Poppy Seed Cookies

2 1/2 Cups flour
1 teaspoon baking powder
1 teaspoon salt
1 stick butter
2/3 cup sugar
1 egg
2 teaspoons lemon zest or lemon extract
2 tablespoons lemon juice
2 tablespoons poppy seeds

In a small bowl, whisk together flour, baking powder and salt; set aside.

Beat butter and sugar on medium-high speed for 2 minutes or until smooth. Beat in egg, zest(or extract), and juice until fluffy, 1 minute. Gradually beat in flour mixture on low, just until blended. Add poppy seeds; stir to combine. Divide dough in half. Flatten each into 6-inch square; wrap in plastic. Refrigerate 2 hours or overnight. Let stand at room temperature 15 minutes before rolling.

Heat oven to 350 degrees. Coat 2 baking sheets with nonstick cooking spray. Lightly flour dough. Roll half of dough on lightly floured surface to 1/4 inch thickness. Using a round cookie cutter, cut out shapes. Reroll scrapes and repeat. Place cookies, 1 inch apart, on baking sheet. Repeat with other half of dough.

Bake at 350 degrees for 10- 13 minutes or until golden brown around edges. Remove to rack to cool completely.