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Lemon Poppy Seed Shortbread Cookies

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“From Taste of Home (April/May 2001)”
READY IN:
45mins
SERVES:
24
YIELD:
2 dozen
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Cream confectioners' sugar and butter together until fluffy.
  3. Stir in poppy seeds and lemon juice.
  4. Gradually add flour and mix well.
  5. Divide dough into 4 equal portions and roll each into a 4 inch circle on a lightly-floured surface.
  6. Transfer each dough portion to an ungreased cookie sheet; cut each circle into 6 wedges.
  7. Prick each wedge several times with a fork and sprinkle with sugar.
  8. Bake for about 20-25 minutes or until golden.
  9. Cool for 4-5 minutes before moving to wire racks to cool completely.
  10. When cool, break each circle apart into wedges.

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