14 tbsp butter, softened
1/2 cup powdered sugar
1 tbsp sugar
2 cups flour
1/2 tsp vanilla
1/4 tsp salt
1 1/2 tbsp fresh lemon zest
4 tsp fresh lemon juice
1 tbsp poppy seeds
Cream the butter and sugar with a mixer until smooth.
Add in the vanilla, lemon juice and zest, and beat until combined.
Add in the flour, salt and poppyseeds. Stir until just combined.
Press dough into a ball, wrap in wax paper, and refrigerate at least an hour, or overnight.
Preheat the oven to 350
Roll out the dough between two sheets of wax paper. It will be crumbly at first,
but once it warms up a little should be easy to work with.
Place the flattened dough on a baking sheet and stick in the fridge for 10-15 minutes to firm up.
Remove, and - using a knife or cookie cutter - cut the dough into squares.
Arrange on a baking sheet (I use a silpat, though parchment paper would work too)
Bake 10 - 12 minutes. Watch carefully, the bottoms brown quickly!