Shelly's Recipe

LEMON POPPY SEED SHORTBREAD

Category: Cookies

3/4 cup butter (no substitutes), softened
1/2 cup confectioners’ sugar
1 tbsp poppy seeds
1 tbsp lemon juice
1-1/2 cups flour
2 tsp 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.