Lemon, Lime & Orange - Poppy Seed Lemon Shortbread
Poppy Seed Lemon Shortbread

1 1/2 tablespoons poppy seeds
Enough milk to cover seeds
Coffee filter
1/2 cup butter, softened
1/2 cup confectioner's (powdered) sugar
1 1/2 tablespoons grated lemon peel
1/2 teaspoon vanilla extract
1 cup all-purpose flour
Pinch salt


Soak poppy seeds in milk to cover for 20 minutes. Drain well through coffee filter and discard milk. Cream butter and sugar together. Add lemon peel and vanilla; blend. Combine flour and salt; add to butter mixture and blend well. Add poppy seeds and mix well. Or, place all ingredients, including drained poppy seeds, in a food processor and pulse on and off until dough just forms a mass. Press dough evenly into an 8-inch square pan and bak at 300° F. for 30 to 35 minutes or until pale golden. Cool in pan on a rack for 10 minutes and cut into squares while still warm. Cool completely in pan.

Adapted from The Best 50 Shortbreads by Barbara Karoff, Bristol Publishing, 1995