Lemon Poppy Seed Shortbread Recipe

Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 183
  • Fat:
  • 12 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 31 mg
  • Sodium:
  • 116 mg
  • Carbohydrate:
  • 18 g
  • Fiber:
  • 0 g
  • Protein:
  • 2 g


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Lemon Poppy Seed Shortbread

Taste of Home

Grace Yaskovic from Branchville, New Jersey picks poppy seeds to perk up her lemony cookies. "A sprinkling of sugar adds a sparkling sweetness," she notes.

SERVINGS: 12

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 20 min. Bake: 20 min. + cooling

Ingredients:

  • 3/4 cup butter (no substitues), softened
  • 1/2 cup confectioners' sugar
  • 1 tablespoon poppy seeds
  • 1 tablespoon lemon juice
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons sugar

Directions:

In a mixing bowl, cream butter and confectioners' sugar. Stir in poppy seeds and lemon juice. Gradually add flour; mix well. Divide dough into four portions. On a lightly floured surface, roll out each portion into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges. Prick dough with a fork. Sprinkle with sugar.
    Bake at 325° for 20-25 minutes or until golden. Cool for 4 minutes before removing to wire racks. Break into wedges when cool. Yield: 2 dozen.


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