Ingredients
1/2
cup powdered sugar
3/4
cup butter, softened
2
tablespoons poppy seed
2
tablespoons grated lime peel
1 1/2
cups all-purpose or unbleached flour
4
oz. vanilla-flavored candy coating or almond bark, cut into pieces
Green decorator sugar
Preparation
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.
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.
Bake at 325°F. for 17 to 22 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets.
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.
Cool 15 minutes or until completely cooled. Break or cut into wedges.
