Make the dough

1. Preheat the oven to 350 F (180 C).  Line 2 sheet pans with parchment

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   paper.  Move your oven racks to the middle and bottom thirds.
2. Set aside 1 teaspoon of the poppy seeds

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   in a small cup for topping the cookies.  Grind the rest of the poppy seeds

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   in a coffee grinder

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   until they are about as fine as sand.
3. Beat the butter with the sugars in a mixing bowl for about 2 minutes until the butter is light and fluffy.  Crack in one egg into the butter at a time, beating until smooth each time.  Add in the lemon juice and vanilla and beat for a few more seconds.  Scrape down the bowl.
4. Mix the flour, ground poppy seeds

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   , baking powder, and cloves in a small bowl until the poppy seeds

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   are well-distributed.
5. Mix the flour into the butter beating just until the flour disappears.  Scrape down the bowl all the way to the bottom to mix any flour or butter that might be hanging around the bottom of the bowl.

Make the cookies

1. Drop teaspoons of dough onto the prepared sheets, 12 to a sheet, spaced evenly.  Flatten the cookies lightly with the palm of your hand.  Sprinkle the tops of the cookies with the whole poppy seeds

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   .  You can bake 2 sheets of cookies at a time in the oven.
2. Bake for 10 minutes, rotating the sheets top to bottom and back to front halfway through baking.  Repeat baking the cookies on cooled sheets for leftover dough.
3. Store the cookies in an airtight container for up to a week.