Make the cookies:

• In a large bowl, beat the buttery spread, organic cane sugar, powdered sugar, and lemon juice on medium speed until light and fluffy.
• Add the gluten free flour blend, lemon zest, and poppy seeds and mix on low speed to combine. (If the dough seems too wet, add a bit more flour. Texture can vary with different gluten free flour blends).
• Divide the dough into two parts, and shape into discs. Wrap the discs with plastic wrap or waxed paper and refrigerate for one hour.
• Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
• Lightly flour a rolling pin and rolling surface with gluten free flour. Place the dough on the surface and roll to about a ¼ inch thickness. (If the dough is too cold and stiff, you may have to let it warm up just a little bit before rolling.
• Using a round cookie cutter, (or a different shape if you prefer) cut out cookies, and quickly transfer them to the cookie sheets.
• Bake at 350 degrees F for 12-14 minutes.
• Cool for a few minutes on the cookie sheets, then transfer to a wire rack to cool completely.
• Repeat steps 5-8 with the remaining dough.
• Once the cookies are cool, place the ½ cup of powdered sugar in a fine mesh sieve and dust it over the cookies.