Recipe - Lemon Poppy-Seed Shortbread Bars

1 Stick unsalted butter;
softened
One half cup Confectioners' sugar plus
additional for sprinkling
the bars
1 One half tablespoon Grated lemon zest
Three fourths teaspoon Vanilla
1 One half tablespoon Poppy seeds
1 cup All purpose flour
One half teaspoon Salt

In a bowl with an electric mixer cream the butter with One half 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 8inch 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

Recipe by: Cooking Live Show #CL8971

Posted to MCRecipe Digest V1 #810 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 26, 1997