1. Using an electric mixer, in a large bowl beat butter and sugar until creamy and smooth; then add lemon juice and zest, and vanilla, and beat well. 2. In another bowl, combine the flour, poppy seeds and salt; add these dry ingredients to the butter mixture and mix until well combined. 3. Wrap dough in plastic wrap and chill in fridge for at least 3 hours (you can also freeze dough for up to 2 months). 4. Preheat oven to 300F degrees. 5. Roll dough between two sheets of wax paper to a 1/4-inch thick rectangle about 10 by 12 inches. 6. Cut shortbread dough into 3x2-inch bars (make them 3x1 if you wish) using a knife or sharp edge. 7. Place on ungreased cookie sheet (s) one inch apart. 8. Prick the shortbread with a fork and bake until pale golden, approx 25 minutes. 9. Cool on a wire rack. ---------------------------------------------------------------------------
Nutrition
Ingredients
