Lemon Poppy Seed Shortbread Recipe
- 3/4 cup butter, softened
- 1/2 cup confectioners' sugar
- 1 tablespoon poppy seeds
- 1 tablespoon lemon juice
- 1-1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons sugar
- In a 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Poppy Seed Shortbread(3)
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Very yummy and quick, takes shortbread to a whole different level. We loved the flavor, I also added 1/4 tsp. of lemon extract to boost the flavor. Mine did not puff up or look as nice as the ones pictured, but tasted great despite the fact that they were a little crumbly.
Melt-in-your-mouth delicious! The nutrition facts listed are for 2 cookies, what about when you eat half the batch???
These are very tender and tasty - wonderful!