1 1/2 sticks unsalted butter, softened
1 cup sugar
1 large egg
1 tablespoon milk
1 tablespoon freshly grated lemon rind
1 teaspoon vanilla extract
1 1/2 cups OLD MILL PLAIN FLOUR
1 cup OLD MILL YELLOW CORN FLOUR
3 tablespoons poppy seeds
Beat butter until fluffy in large bowl of an electric mixer; add sugar and beat well. Add egg, milk, lemon rind, salt, and vanilla; beat at low speed until well blended. Add Old Mill Plain Flour and Old Mill Corn Flour; beat at low speed until blended. Stir in poppy seeds.
Shape into two 8-inch rolls; wrap in wax paper and refrigerate until firm, about 3 hours.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Cut rolls into 1/4-inch slices; arrange on baking sheets, spacing 2 inches apart. Bake until edges are golden, 10 to 12 minutes. Let cool on baking sheets 2 minutes; transfer to wire racks to cool completely.
Makes 5 1/2 dozen.
Note: To bake 1 roll at a time, wrap the other in plastic wrap, then foil, and freeze up to 2 months.