Lemon–Poppy Seed Shortbread
This lemon poppy seed shortbread is a delightful treat that features a buttery and delicate texture. The bright lemon flavor and crunchy poppy seeds create a perfect balance of sweetness and zest. Enjoy these cookies as a special teatime indulgence or a lovely homemade gift.
— Constant Cookbook
Ingredients
- 8 Tbs. (1 stick) plus 3 Tbs. unsalted butter
- 1/2 cup confectioners’ sugar
- 2 tsp. finely grated lemon zest
- 1 1/2 cups plus 2 Tbs. all-purpose flour
- 2 Tbs. poppy seeds
- Pinch of salt
Instructions
- <b>Mix the dough</b>
- Preheat an oven to 325&#176;F. In a large bowl, using an electric mixer, beat together the butter, sugar and lemon zest on medium speed until creamy. Reduce the speed to low, add the flour, poppy seeds and salt and beat until the dough comes together and is smooth.
- <b>Bake the shortbread</b>
- Press the dough evenly into a 9-inch round cake or pie pan. Lightly prick the surface all over with a fork. Using a sharp knife, make shallow cuts halfway through the dough to mark 12 equal wedges. Bake until the shortbread is firm and barely golden brown around the edges, 45 to 50 minutes. Transfer the pan to a wire rack and let cool completely.
- 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. Makes 12 cookies.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).
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