2 tablespoons grated lemon peel (from 2 lemons)
2 teaspoons poppy seed
1 cup powdered sugar
1 to 2 tablespoons fresh lemon juice
Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper. In large bowl, crumble cookie dough. Add lemon peel and poppy seed; mix well. Shape dough into 1-inch balls; arrange 1 inch apart on cookie sheets. Bake 9 to 12 minutes or until edges are set and light golden brown. Cool 1 minute on cookie sheets; remove to cooling rack. Cool 10 minutes. In medium bowl, mix powdered sugar and 1 tablespoon of the lemon juice, stirring well. Add additional lemon juice, 1 teaspoon at a time, mixing until drizzling consistency. Drizzle on top of cooled cookies; allow glaze to set 10 to 15 minutes.