Lemon Poppyseed Shortbread

• 3/4 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 Tbl poppy seeds
• 1 Tbl lemon juice
• 1-1/2 cup all-purpose flour
• 2 tsp sugar - to sprinkle over cookies before baking

In a mixing bowl, cream butter and confectioners' sugar.  Stir in poppy seeds and lemon juice.  Gradually add flour; mix, but not for too long or it will toughen.  Divide dough into 4 portions.  On a lightly-floured surface, roll out each portion into a 4 inch circle.  Transfer to ungreased baking sheets.  Cut each circle into six wedges (pie shaped).  Prick dough with a fork.  Sprinkle with sugar.  Bake at 325 degrees for 20-25 minutes or until golden.  Cool for 4 minutes before removing to wire racks.  Break into wedges when cool.  

Yield: 2 dozen