1 Stick unsalted butter;
-softened
1/2 c Confectioners’ sugar plus
-additional for sprinkling
-the bars
1 1/2 tb Grated lemon zest
3/4 ts Vanilla
1 1/2 tb Poppy seeds
1 c All purpose flour
1/2 ts Salt
In a bowl with an electric mixer cream the butter with 1/2 cup of the
confectioners’ sugar and beat the mixture until it is light and fluffy.
Beat in the zest and the vanilla, add the poppy seeds, the flour, and the
salt, and beat the mixture until it is just combined. Press the mixture
evenly into a buttered 8-inch square baking pan and bake it in the middle
of a preheated 300 degree oven for 30 to 35 minutes, or until it is pale
golden. Let the shortbread cool in the pan on a rack for 10 minutes, cut it
into 24 bars, and let the bars cool completely in the pan. Sprinkle the
bars with the additional confectioners’ sugar.
Yield: 24 cookies
Yields
1 Servings
