Lemon Poppy Seed Shortbread
Serving Size : 24Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1/2 cup powdered sugar
3/4 cup butter -- softened
1 tablespoon poppy seeds
1 tablespoon grated lemon rind
1 1/2 cups flour
1 teaspoon powdered sugar
Heat oven to 325 degrees. In a large bowl, combine 1/2 cup powdered sugar and
butter; beat until light and fluffy. Add poppy seeds and lemon peel; blend well.
Add flour; mix well. divide dough into 3 parts; shape each into ball. On
ungreased cookie sheets, press or roll each ball of dough into a 5 1/2" round.
With knife, cut each round into 8 wedges; leave wedges in place. Prick dough
several times with fork. Bake for 17-22 min. or until edges are light golden
brown. Cool 5 min.; remove from cookie sheets. Cool 15 min. or until completely
cooled. break or cut into wedges. Sprinkle with 1 teaspoon powdered sugar.
Source: Pillsbury Best Cookies Cookbook
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