Lemon Poppy Seed Shortbread Recipe
Lemon Poppy Seed Shortbread Recipe photo by Taste of Home

Lemon Poppy Seed Shortbread Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 24 servings


  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 tablespoon poppy seeds
  • 1 tablespoon lemon juice
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons sugar


  1. Preheat oven to 325°. In a bowl, beat butter and confectioners' sugar until blended. Beat in poppy seeds and lemon juice. Gradually beat in flour.
  2. Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges, but do not separate. Prick tops with a fork. Sprinkle with sugar.
  3. Bake 20-25 minutes or until light brown. Cool on pans 10 minutes. Transfer shortbread to a cutting board; recut into wedges. Cool on a wire rack. Yield: 2 dozen.
Originally published as Lemon Poppy Seed Shortbread in Taste of Home April/May 2001, p18

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jul. 5, 2012

"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."

Reviewed Oct. 2, 2009

"Melt-in-your-mouth delicious! The nutrition facts listed are for 2 cookies, what about when you eat half the batch???"

Reviewed Oct. 11, 2008

"These are very tender and tasty - wonderful!"

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