Lemon Poppyseed Shortbread

By brownbox

Ingredients

• 3/4 C. butter, softened
• 1/2 C. powdered sugar
• 1 Tbs. poppyseeds
• 1 Tbs. lemon juice
• 1 1/2 C. flour
• 2 tsp. sugar

Preparation

Step 1

In a mixing bowl, cream butter and powdered 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" 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 min. or until golden. Cook for 4 min. before removing to wire racks. Break into sedges when cool.