Lemon Poppy Seed Shortbread

1. 1

   Preheat oven to 325u00b0. In a bowl, beat butter and confectioners' sugar until blended. Beat in poppy seeds and lemon juice. Gradually beat in flour.

2. 2

   Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 4-in. circle. Transfer to ungreased

3. 3

   . Cut each circle into six wedges, but do not separate. Prick tops with a fork. Sprinkle with sugar.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

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