Lemon Poppy Seed Shortbread

1. 1

   Using an electric mixer, in a large bowl beat butter and sugar until creamy and smooth; then add lemon juice and zest, and vanilla, and beat well.

2. 2

   In another bowl, combine the flour, poppy seeds and salt; add these dry ingredients to the butter mixture and mix until well combined.

3. 3

   Wrap dough in plastic wrap and chill in fridge for at least 3 hours (you can also freeze dough for up to 2 months).

4. 4

   Preheat oven to 300F degrees.

5. 5

   Roll dough between two sheets of wax paper to a 1/4-inch thick rectangle about 10 by 12 inches.

6. 6

   Cut shortbread dough into 3x2-inch bars (make them 3x1 if you wish) using a knife or sharp edge.

7. 7

   Place on ungreased cookie sheet (s) one inch apart.

8. 8

   Prick the shortbread with a fork and bake until pale golden, approx 25 minutes.

9. 9

   Cool on a wire rack.

* Per serving · 4 servings · Values may vary.