In a large mixing bowl combine the flour, baking soda, salt and 2 tablespoons poppy seeds and set aside.
Cream together the softened butter, cream cheese, and sugar (preferably using a mixer). Beat until fluffy. Add the egg, lemon zest, and vanilla and beat well.
Using a wooden spoon, stir in the dry ingredients. Divide the dough in half and wrap each piece in plastic wrap. Refrigerate at least 2 hours or overnight.
On a floured surface, roll the dough out to ⅛ inch thick and use cookie cutters to cut out fun shapes. (I like stars and flowers!) Brush the tops with beaten egg white and sprinkle with more poppy seeds and some sugar.
Bake at 350°F for about 12-14 minutes or until the edges just start to lightly brown. Allow to cool on a rack.
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