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Lemon Poppy Seed Shortbread

 Lemon Poppy Seed Shortbread
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.
12 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 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


  • 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.
Nutritional Facts: 1 serving (2 each) equals 183 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 116 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein.
Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy

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