Lime-Poppy Seed Shortbread

Steps

• 1

  Heat oven to 325°F. In large bowl, combine powdered sugar and butter; beat until light and fluffy. Add poppy seed and lime peel; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well.
• 2

  Divide dough into 3 parts; shape each into ball. On ungreased cookie sheets, press or roll each ball of dough into a 5 1/2-inch round. With knife, cut each round into 8 wedges; leave wedges in place. Prick dough several times with fork.
• 3

  Bake at 325°F. for 17 to 22 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets.
• 4

  Place candy coating in microwave-safe bowl. Melt on HIGH for 1 minute or until coating can be stirred smooth. Drizzle cookies with coating; sprinkle with decorator sugar.
• 5

  Cool 15 minutes or until completely cooled. Break or cut into wedges.