Lemon Poppy Seed Shortbread

• 1 cup unsalted butter, softened
• 34 cup icing sugar
• 1 12 teaspoons fresh lemon juice
• 1 12 teaspoons lemon zest, freshly grated
• 12 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 12 tablespoons poppy seeds (they go rancid easily so make sure yours are fresh)
• 12 teaspoon salt

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. In another bowl, combine the flour, poppy seeds and salt; add these dry ingredients to the butter mixture and mix until well combined.
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. Preheat oven to 300F degrees.
5. Roll dough between two sheets of wax paper to a 1/4-inch thick rectangle about 10 by 12 inches.
6. Cut shortbread dough into 3x2-inch bars (make them 3x1 if you wish) using a knife or sharp edge.
7. Place on ungreased cookie sheet (s) one inch apart.
8. Prick the shortbread with a fork and bake until pale golden, approx 25 minutes.
9. Cool on a wire rack.

unsalted butter, icing sugar, lemon juice, lemon zest, vanilla, flour, poppy seeds, salt

Taken from www.food.com/recipe/lemon-poppy-seed-shortbread-16612 (may not work)