| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Stick unsalted butter |
|
|
softened |
| 1/2 |
c |
Confectioners' sugar plus |
|
|
additional for sprinkling |
|
|
the bars |
| 1 1/2 |
T |
Grated lemon zest |
| 3/4 |
t |
Vanilla |
| 1 1/2 |
T |
Poppy seeds |
| 1 |
c |
All purpose flour |
| 1/2 |
t |
Salt |
INSTRUCTIONS
In a bowl with an electric mixer cream the butter with 1/2 cup of the
confectioners' sugar and beat the mixture until it is light and
fluffy. Beat in the zest and the vanilla, add the poppy seeds, the
flour, and the salt, and beat the mixture until it is just combined.
Press the mixture evenly into a buttered 8-inch square baking pan and
bake it in the middle of a preheated 300 degree oven for 30 to 35
minutes, or until it is pale golden. Let the shortbread cool in the
pan on a rack for 10 minutes, cut it into 24 bars, and let the bars
cool completely in the pan. Sprinkle the bars with the additional
confectioners' sugar. Yield: 24 cookies Recipe by: Cooking Live Show
#CL8971 Posted to MC-Recipe Digest V1 #810 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 26, 1997
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