Lemon Poppy Seed Shortbread Bars

• 1/2 cup butter, softened (no subs!)
• 1/2 cup confectioners' sugar (addition for sprinkling on bars)
• 2 tablespoons grated lemon zest (I just used the zest from 1 whole lemon)
• 1 -2 teaspoon fresh lemon juice (optional)
• 1 teaspoon vanilla
• 2 tablespoons poppy seeds
• 1 cup all-purpose flour
• 1/2 teaspoon salt

1. Set oven to 300u0b0F (set oven rack to middle position).
2. Butter an 8x8-inch glass baking dish.
3. In a bowl using an electric mixer cream the butter with 1/2 cup confectioners sugar and vanilla until light and fluffy (about 5 minutes).
4. Add in zest, lemon juice (if using) and poppy seeds; mix until combined.
5. In a small bowl mix together flour and salt; add to the creamed mixture and mix just until combined.
6. Press the mixture into prepared baking pan.
7. Bake for about 30-35 minutes, or until pale golden brown.
8. Let the shortbread cool in the pan on a rack for about 10 minutes.
9. Cut into 24 bars and let the bars cool completely in the pan.
10. Sprinkle with confectioners' sugar.

butter, confectioners, lemon zest, lemon juice, vanilla, poppy seeds, flour, salt

Taken from www.food.com/recipe/lemon-poppy-seed-shortbread-bars-145182 (may not work)