Lemon Poppy Seed Cutouts
- 1 cup unsalted butter, softened
- 1/2 cup confectioners' sugar
- 1 tablespoon sugar
- 1 tablespoon grated lemon zest
- 4 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1/4 teaspoon salt
- Cream butter and sugars until light and fluffy. Beat in lemon peel, juice and vanilla. In another bowl, whisk flour, poppy seeds and salt; gradually beat into creamed mixture. Shape into a disk; cover tightly. Refrigerate 4 hours or until firm enough to roll.
- Preheat oven to 350u0b0. Roll dough between two sheets of waxed paper to 1/4-in. thickness. Cut with a floured 1-1/2-in. cookie cutter; reroll scraps. Place 1 in. apart on parchment paper-lined
- . Bake until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool.
unsalted butter, sugar, sugar, lemon zest, lemon juice, vanilla, flour, poppy seeds, salt
Taken from www.tasteofhome.com/recipes/lemon-poppy-seed-cutouts/ (may not work)