Citrus Poppy Seed Cookies

As a follow up to yesterdays post, here is the recipe for the cookies.  I was able to roll out some of the dough and cut it into the butterfly shapes for a garnish on the Pot de Creme.  For the remainder of the dough, I dropped them on a cookie sheet and baked them like a sugar cookie.

Citrus Poppy Seed Cookies

1 1/4 cups vegetable shortening
1 cup sugar + more for sprinkling
1 egg
1 teaspoon vanilla
2 Tablespoons Triple Sec (or any orange liquer)
Zest of 1 lemon
2 Tablespoons poppy seeds
3 cups flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons water

Preheat oven to 350 degrees.
In the bowl of an electric mixer, cream the shortening and sugar until light and fluffy.  Add the egg, vanilla, triple sec, zest and poppy seeds and mix to combine.  In another bowl sift together all dry ingredients.  Gradually add the flour mixture to the mixer bowl.  Add the water.  Refrigerate dough for 30 minutes.
When ready to bake, spoon onto parchment lined baking sheets.  Flaten slightly with the palm of your hand or the bottom of a glass.  Sprinkle with sugar.  Using a pastry brush, brush the tops with water, then sprinkle again with sugar.  Bake for 12-15 minutes.  Cookies should not brown.