Lemon Poppyseed shortbread

• 1/2 cup, plus 3 T Butter
• 1/2 cup powdered sugar
• 2 tsp finely grated lemon zest
• 1 1/2 cups plus 2 T flour
• 2 T poppyseeds
• 1 pinch salt

Preheat oven to 325. Have ready a 9inch cake or pie pan

In large bowl, using electric mixer on medium speed, beat together the butter, sugar, lemon zest until creamy. Add the flour, poppyseeds, salt and beat on low until the dough comes together and is smooth.

Press the dough evenly into the pan. Lightly prick the surface all over with fork. Using a sharp knife, make shallow cuts halfway through the dough to mark 12 equal wedges.  Bake until firm and barely golden brown around the edges, 45-50minutes. Let cool completely in the pan on a wire rack. Carefully invert the shortbread onto a plate then invert again onto a cutting board. Cut into wedges, using the marks to guide you, and serve.

**You can prepare the shortbread dough in advance, shape it into a log 2″ in diameter, wrap tightly in plastic wrap and store in the refrigerator for up to 2 days or in the freezer for up to 2 months.  When ready to bake, thaw the dough overnight in the refrigerator, cut the log into slices 1/4 inch thick and bake at 350 until garely golden brown, about 10 minutes.