Directions

1. 1. Note: Lemon peel, clove and poppy seed often flavor Eastern European cookies. Look for commercially prepared poppy seed filling next to canned pie fillings at the supermarket.
2. 2. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in lemon peel and egg. Stir in flour, baking soda and cloves.
3. 3. Roll dough between pieces of waxed paper into 1/4 inch thick rectangle, 12 by 10 inches. Refrigerate about 30 minutes or until firm.
4. 4. Heat oven to 350 degrees F. Grease cookie sheet.
5. 5. Remove waxed paper from one side of dough. Spread poppy seed filling over dough to within 1/4 inch of edges. Roll up tightly, beginning at 12 inch side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal.
6. 6. Cut roll into 1/2 inch slices. Place about one inch apart on cookie sheet. Bake for 10 to 12 minutes or until edges are light brown.
7. 7. Let cool for two minutes; transfer from cookie sheet to wire rack. Sprinkle with powdered sugar.