LEMON POPPY SEED SHORTBREAD



1/2 C Powdered Sugar                     3/4 C. Butter or margarine

1 Tablespoon Poppy Seed                  1 Tablespoon grated Lemon peel

1 1/2 C. Flour                           1 teaspoon Powdered Sugar



Heat oven to 325.  In large bowl, beat 1/2 C. powdered sugar and butter

until light and fluffy.  Add poppy seed and lemon peel; blend well.  

Lightly spoon flour into measuring cup; level off.  Add flour and mix well.

Divide dough into three parts; shape each into balls.  On ungreased cookie

sheet press or roll each ball into a 5 1/2" circle.  With knife cut each

circle into 8 wedges, leaving wedges in place.  Prick dough several times

with fork.  Bake at 325 for 17-20 mins. or until edges are a light golden

brown.  Cool 5 mins; remove from cookie sheets.  Cool completely. 

Break into wedges on cut lines.  Sprinkle with 1 teaspoon powdered sugar.



Makes 2 doz. cookies