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Lemon Poppy Seed Shortbread

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

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

Printed from tasteofhome.com Sep 7, 2008

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Lemon Poppy Seed Shortbread cont.

4 minutes before removing to wire racks. Break into wedges when cool.

Yield: 2 dozen.