LEMON POPPY-SEED SHORTBREAD BARS

l stick butter, softened
l/2 cup confectioners sugar plus additional for sprinkling the bars
l-l/2 tbsps. grated lemon zest
3/4 tsp. vanilla
l-l/2 tbsps. poppy seeds
l cup all purpose flour
l/2 tsp. salt
In a bowl with electric mixer cream the butter with l/2 cup of the
confectioners sugar and beat mixture until it is light & fluffy.
Beat in the zest and vanilla, add the poppy seeds, flour & the salt
and beat the mixture until it is just combined. Press the mixture
evenly into a buttered 8″ square baking pan and bake in middle of a
preheated 300 oven for 30=35 mins. or until it is pale golden. Let
the shortbread cool in the pan on a rack for l0 mins. cut it into
24 bars, and let the bars cool completely in the pan. Sprinkle the
bars with the additional confectrioners sugar.
Makes 24 bars Gourmet SEpt. l992