1/2 c. (113 g) butter, room temperature
2/3 c. sugar
1 egg AND 1 T. orange zest
1 1/4 c. (156 g) flour
1/2 t. baking soda AND a pinch of salt
1 T. poppy seeds
Preheat the oven to 350 and line a couple of large baking sheets with parchment. Using your electric mixer, beat together the butter and sugar for a couple of minutes until fluffy, then add in the egg and zest and beat for another 30 seconds, stopping the mixer to scrape down the bowl as needed. Add in the flour, baking soda and salt and carefully mix on low until combined, then stir in the poppy seeds.
Place heaping, rounded teaspoonfuls on your prepared baking sheet with enough space between each cookie for spreading and bake for 10 to 12 minutes or until golden around the edges and set. Leave the cookies to sit on the baking sheet for a few minutes before attempting to remove them to a rack to cool completely. These freeze well, but they’re hard to keep around!