Poppy Seed Ravioli Cookies

Directions

*if using self-rising flour omit baking soda and salt and decrease flour to 2⅓ cups.

Mix sugar, shortening, margarine, eggs and vanilla.

Stir in flour, baking soda and salt.

Divide dough into 4 equal parts.

Cover and refrigerate 2 hours.

Place ½ cup poppy seed, the almonds, milk, 2 tablespoons honey, the lemon peel and lemon juice in blender or food processor.

Cover and blend, or process, until liquid is absorbed.

Heat oven to 400℉ (200℃).

Roll one part of dough into rectangle, 12 x 8 inches, on lightly floured surface.

Cut dough into 12 rectangles, each 3 x 2 inches.

Place 1 teaspoon poppy seed mixture on one end of each rectangle.

Using metal spatula or knife dipped into flour, carefully fold dough over filling.

Pinch edges to seal.

Press edges with fork dipped into flour.

Place on ungreased cookie sheet.

Bake 8 to 10 minutes or until cookies are light brown.

Brush warm cookies with honey.

Sprinkle with poppy seed.

Remove to rack to cool.

Repeat with remaining dough.