Lemon Poppy Seed Shortbread Bars

These bars are buttery rich and not too sweet, with a light lemon flavor. The fresh lemon juice is optional add it in for a stronger lemon flavor. These will be soft when removed from the oven and then harden up. Measure the butter, flour and vanilla exactly for a perfect texture bar.

• Ready In: 40 mins
• Yields: 24 cookies

Ingredients

• 1⁄2 cup butter, softened (no subs!)
• 1⁄2 cup confectioners' sugar (addition for sprinkling on bars)
• 2  tablespoons  grated lemon zest (I just used the zest from 1 whole lemon)
• 1 -2  teaspoon fresh lemon juice (optional)
• 1  teaspoon vanilla
• 2  tablespoons poppy seeds
• 1  cup all-purpose flour
• 1⁄2 teaspoon salt

Directions

1. Set oven to 300°F (set oven rack to middle position).
2. Butter an 8x8-inch glass baking dish.
3. In a bowl using an electric mixer cream the butter with 1/2 cup confectioners sugar and vanilla until light and fluffy (about 5 minutes).
4. Add in zest, lemon juice (if using) and poppy seeds; mix until combined.
5. In a small bowl mix together flour and salt; add to the creamed mixture and mix just until combined.
6. Press the mixture into prepared baking pan.
7. Bake for about 30-35 minutes, or until pale golden brown.
8. Let the shortbread cool in the pan on a rack for about 10 minutes.
9. Cut into 24 bars and let the bars cool completely in the pan.
10. Sprinkle with confectioners' sugar.