Lemon-Poppy Seed-Almond Cookies

How to Make

• Step 1: In a small bowl, whisk together the flour, poppy seeds, and salt.

• Step 2: In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks, vanilla and lemon zest; scrape down the sides of the bowl.

• Step 3: At low speed gradually beat in flour mixture, just until incorporated.

• Step 4: Cover bowl with plastic and refrigerate for at least 1 hour.

• Step 5: In a food processor fitted with a metal blade, process the almonds until very fine. Do not overprocess to a "butter".

• Step 6: Transfer nuts to a small bowl.

• Step 7: Preheat oven to 350°F

• Step 8: Measure level tablespoons of dough and roll them between the palms of your hands to form balls.

• Step 9: Drop each ball, as soon as it is formed, into the nuts and shake the bowl to twirl the ball around, coating it well with the nuts. Place the nut-covered balls on ungreased cookie sheet, 2 inches apart.

• Step 10: Bake 8-12 minutes, or until bottoms are browned. For even baking, rotate the sheets from back to front halfway through the baking period.

• Step 11: Transfer to wire rack to cool completely. Sprinkle lightly with powdered sugar.

• Step 12: Store in an airtight container at room temperature or in the freezer.