Poppy Seed Cookies
1 cup sugar (7 ounces)
Peel of 1 orange
1 egg yolk
1 cup unsalted butter(room temperature) cut into 8 pieces
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg
1 cup unbleached all purpose flour(5 ounces)
1 cup cake flour (4 ounces)
1/4 cup poppy seeds

Food Processor
Steel knife: Combine sugar and orange peel in work bowl and mince finely. Add egg yolk and mix 1 minute. Add butter, salt, and nutmeg and mix until light and fluffy, about 1 minute. Add remaining ingredients and mix using 4 or 5 on/off turns; do not over process.
Divide dough into 4 equal portions and shape into 2 x 4 inch cylinders. Seal in plastic wrap and refrigerate until firm, 1 hour.
Position rack in center of oven and preheat to 350*F. Cut dough into 1/4 inch slices. Arrange on baking sheet. Bake until edges are lightly browned, about 8 minutes. Transfer to wire rack to cool.