Lemon poppy-seed shortbread bars
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Lemon poppy-seed shortbread bars
  Lemon    Shortbread    Cookies  
Last updated 6/12/2012 12:59:21 AM. Recipe ID 22293. Report a problem with this recipe.
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      Title: Lemon poppy-seed shortbread bars
 Categories: Try it, Cookies
      Yield: 24 Cookies
MMMMM--------------------COOKING LIVE #CL8971-------------------------
    1/2 c  Unsalted butter, softened
    1/2 c  Sugar, powdered
  1 1/2 tb Grated lemon zest
    3/4 ts Vanilla
  1 1/2 tb Poppy seeds
      1 c  Flour
    1/2 ts Salt
           Sugar, powdered
  In a bowl with an electric mixer cream the butter with confectioners'
  sugar and beat the mixture until it is light and fluffy. Beat in the
  zest and the vanilla, add the poppy seeds, the flour, and the salt,
  and beat the mixture until it is just combined. Press the mixture
  evenly into a buttered 8-inch square baking pan and bake it in the
  middle of a preheated 300 degree oven for 30 to 35 minutes, or until
  it is pale golden. Let the shortbread cool in the pan on a rack for
  10 minutes, cut it into 24 bars, and let the bars cool completely in
  the pan. Sprinkle the bars with the additional confectioners' sugar.
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,

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Recipe ID 22293 (Apr 03, 2005)

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