Lemon Poppy Seed Shortbread
Taste of Home
Grace Yaskovic from Branchville, New Jersey picks poppy seeds to perk up her lemony cookies. "A sprinkling of sugar adds a sparkling sweetness," she notes.
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min. + cooling
Ingredients:
- 3/4 cup butter (no substitues), softened
- 1/2 cup confectioners' sugar
- 1 tablespoon poppy seeds
- 1 tablespoon lemon juice
- 1-1/2 cups all-purpose flour
- 2 teaspoons sugar
Directions:
In a mixing bowl, cream butter and confectioners' sugar. Stir in poppy seeds and lemon juice. Gradually add flour; mix well. Divide dough into four portions. On a lightly floured surface, roll out each portion into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges. Prick dough with a fork. Sprinkle with sugar.
Bake at 325° for 20-25 minutes or until golden. Cool for 4 minutes before removing to wire racks. Break into wedges when cool. Yield: 2 dozen.