Lemon Poppy Seed Shortbread

Directions

1. 1

   Preheat oven to 325°. 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 baking sheets. Cut each circle into six wedges, but do not separate. Prick tops with a fork. Sprinkle with sugar.
3. 3

   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.