Lemon Poppy Seed Shortbread |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Grace Yaskovic from Branchville, New Jersey picks poppy seeds to perk up her lemony cookies. A sprinkling of sugar adds a sparkling sweetness, she notes. Ingredients:
3/4 cup butter, softened |
1/2 cup confectioners' sugar |
1 tablespoon poppy seeds |
1 tablespoon lemon juice |
1-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons sugar |
Directions:
1. In a 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.
2. 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.
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