LEMON POPPY SEED SHORTBREAD
3/4 cup butter (no substitutes), 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 325F for 20-25 minutes or until golden. Cool for 4 minutes
before removing to wire racks. Break into wedges when cool. Yield: 2
dozen. Enjoy.
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