Lemon Poppy Seed Shortbread Cookies

From Taste of Home (April/May 2001)

• Ready In: 45 mins
• Serves: 24
• Yields: 2 dozen

Ingredients

• 1⁄2 cup confectioners' sugar
• 3⁄4 cup butter, softened (no substitutes)
• 1  tablespoon poppy seed
• 2  tablespoons lemon juice
• 1 1⁄2 cups flour
• 2  tablespoons sugar

Directions

1. Preheat oven to 325°F.
2. Cream confectioners' sugar and butter together until fluffy.
3. Stir in poppy seeds and lemon juice.
4. Gradually add flour and mix well.
5. Divide dough into 4 equal portions and roll each into a 4 inch circle on a lightly-floured surface.
6. Transfer each dough portion to an ungreased cookie sheet; cut each circle into 6 wedges.
7. Prick each wedge several times with a fork and sprinkle with sugar.
8. Bake for about 20-25 minutes or until golden.
9. Cool for 4-5 minutes before moving to wire racks to cool completely.
10. When cool, break each circle apart into wedges.