Lemon-Poppy Seed Shortbread

You can prepare the shortbread dough in advance, shape it into a log 2 inches in diameter, wrap it 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 350deg.F until barely golden brown, about 10 minutes.
Average Customer Rating:
2 out of 5
2
 out of 
5
 (1 Review) 1
0 of 1(0%)reviewers would recommend this product to a friend.
Customer Reviews for Lemon-Poppy Seed Shortbread
Review 1 for Lemon-Poppy Seed Shortbread
2 out of 5
2 out of 5
martawillcox
,London, UK
January 28, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? No
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Top 25 Contributor
Difficult and unclear
January 28, 2013
I struck out with this recipe. I've never made shortbread before and I think I needed the recipe to include more detailed instructions.
Was the butter supposed to be melted?
I had mine in the oven for 40 minutes and it was too brown and tasted over-done.
I want to give it another shot some time and hopefully upgrade the score. Oh well.