Lemon Poppyseed Igloos

This one is simple and can be done without a mixer.

1 cup (250ml) butter (room temperature)

1/2 cup icing sugar

3/4 t. salt

1 t. vanilla

1 T lemon rind

2 T poppy seeds

2 cups (500ml) flour

Preheat oven to 325F.

Cream butter with icing sugar.

Stir in vanilla, lemon rind, salt, poppy seeds and finally the flour.

Roll into 1" or 2.5 cm balls.

Bake 20 minutes.

Cool completely on a cooling rack.

Dip each igloo in a glaze made up of:

1 cup (250 ml) icing sugar, 1/4 cup heavy cream, 1 T lemon juice.

Let dry completely and store in an airtight container and in the fridge.