This shortbread is tasty. Nice and crisp, and perfect for dipping in tea!
3/4 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon poppy seeds
1 tablespoon lemon peel
1 1/2 cups all-purpose flour
2 teaspoons sugar
In a mixing bowl, cream butter and confectioners' sugar. Stir in poppy seeds and lemon peel. Gradually add flour; mix well. Divide dough into four portions. On a lightly floured surface, roll out each portion into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges. Prick dough with a fork. Sprinkle with sugar.
Bake at 325 degrees F for 20-25 minutes or until golden. Cool for 4 minutes before removing to wire racks. Break into wedges when cool.