 |
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 4 minutes before removing to wire racks. Break into wedges when cool.
Yield: 2 dozen.
|
Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |