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

Ingredients

  • 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

Directions

  • 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

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Lemon Poppy Seed Shortbread (continued)

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