Ingredients
3/4 cup butter, softened1/2 cup confectioners’ sugar1 tablespoon poppy seeds1 tablespoon lemon juice1-1/2 cups all-purpose flour2 teaspoons sugar
Preparation
Preheat oven to 325°. In a bowl, beat butter and confectioners’ sugar until blended. Beat in poppy seeds and lemon juice. Gradually beat in flour.
Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges, but do not separate. Prick tops with a fork. Sprinkle with sugar.
Bake 20-25 minutes or until light brown. Cool on pans 10 minutes. Transfer shortbread to a cutting board; recut into wedges. Cool on a wire rack.
