I love the taste of simple poppy seed cookies. The hint of lemon makes these more than ordinary.
¾ cup (1-1/2 sticks) margarine, softened
1 cup sugar
1 tablespoon nondairy creamer
1 teaspoon lemon peel
1 teaspoon vanilla extract
2-1/4 cups flour
2 tablespoons poppy seeds
Cream margarine and sugar until light and fluffy. Beat in egg, creamer, lemon peel and vanilla. On low speed, add flour and mix until completely incorporated. Stir in poppy seeds. Divide dough in half and shape each half into an approximately 8-inch log. Wrap in plastic wrap and chill for about 3 hours.
Preheat oven to 375 degrees. Cut logs into ¼-inch slices and place on ungreased cookie sheets. Bake for 11 to 12 minutes; transfer to wire rack to cool.