• Preheat oven to 350°.
• Combine cookie ingredients in large bowl and mix until completely incorporated.  NOTE:  Dough will be thick.
• Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a silicone {or parchment} lined cookie sheet.
• Bake for 9-11 minutes, remove from oven and let cool on cookie sheet for 4-5 minutes before moving them to a cooling rack.  Repeat until all of the dough is baked.

Glaze

• Combine glaze ingredients in a bowl and whisk together. It should be thick enough to run slowly off of you whisk but still spreadable.
• Take a heaping teaspoon of glaze and spread it over the top of each cooled cookie. Sprinkle with additional poppy seeds if desired. Wait for glaze to set up at room temperature or refrigerate for faster set up.
• Store cookies in an air tight container at room temperature for up to 4 days or freeze unglazed cookies for up to 3 months.