Lemon-Poppy Seed Shortbread
(Claudia Fleming, The Last Course)

1 cup (2 sticks) unsalted butter, softened

3/4 cup confectioners’ sugar

1 1/2 teaspoons fresh lemon juice

1 1/2 teaspoons grated lemon zest

1/2 teaspoon vanilla extract

2 cups all-purpose flour, sifted

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt

Using an electric mixer, beat the butter and sugar until creamy and smooth, about two minutes. Add the lemon juice, zest and vanilla and beat well.

In a bowl, combine the flour, poppy seeds, and salt. Add the dry ingredients to the butter mixture and mix until combined. Form the dough into a disk and, wrap in plastic wrap and chill for at least 3 hours and up to 3 days or freeze for up to 2 months.

Preheat oven to 300° F. Roll the dough between two sheets of wax paper to a 1/4-inch-thick rectangle. return dough to refrigerator for an additional 30 minutes. Cut the shortbread into shapes with a two-inch cookie cutter, or use a knife, and place 1 inch apart on parchment-lined baking sheets. Do not reroll scraps, if using cookie cutter. Prick shortbread with a fork and bake until pale golden all over, 23 to 25 minutes. Cool on a wire rack.