Print Options

Back to Lemon Poppy Seed Shortbread >

Include these items:

Select reviews >

Taste of Home Logo

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.
24 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 cookie equals 92 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 46 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

2 of 2

Lemon Poppy Seed Shortbread (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.