Lemon Poppy Seed Shortbread Recipe

In a bowl, cream butter and confectioners' sugar. Stir in poppy seeds and lemon juice. Gradually add flour; mix well. Divide dough into four portions. On a lightly floured surface, roll out each portion into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges. Prick dough with a fork. Sprinkle with sugar. Bake at 325° for 20-25 minutes or until golden. Cool for 4 minutes before removing to wire racks. Break into wedges when cool. Yield: 2 dozen.