1. In a small saucepan, combine poppy seeds, honey and orange juice. Bring to a boil; boil 2 minutes. Remove from heat, cover and set aside for 1 hour. 2. In a large bowl, combine flour, sugar and salt. Using a pastry blender or two knives cut in butter until mixture resembles course crumbs (or you can do this in a food processor using pulses). Stir in sour cream and cooled poppy seed mixture. Form dough into a ball. Wrap and refrigerate 4 hours. 3. Preheat to 375 degrees farenheit. Grease 4 large baking sheets. Divide dough in half. On a well-floured surface, roll each half out into a rough circle 1/8 inch thick. Cut out dough using a floured 2" cutter. Gather and reroll dough scraps. Brush cutouts with egg and honey glaze. Arrance 1 1/2 inches apart on prepared baking sheets. 4. Bake cookies 6 to 9 minutes, or until golden brown. Cool on racks. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage. ---------------------------------------------------------------------------
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