1/2 cup butter

1/4 cup granulated sugar

1 tsp. grated lemon peel

1 egg

1 1/4 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. ground cloves

3/4 cup poppy seed filling

Powdered sugar

 

Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in lemon peel and egg. Stir in flour, baking soda and cloves. Roll dough between pieces of waxed paper into 1/4-inch-thick rectangle, 12 x 10 inches. Refrigerate about 30 minutes or until firm. Heat oven to 350 degrees. Grease cookie sheet. Remove waxed paper from one side of dough. Spread poppy seed filling over dough to within ¼ inch of edges. Roll up tightly, beginning at 12-inch side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal. Cut roll into 1/2-inch slices. Place about 1 inch apart on cookie sheet. Bake 10 to 12 minutes or until edges are light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Sprinkle with powdered sugar.