Lemon Poppy Seed Shortbread Recipe

4.5 3 3
Lemon Poppy Seed Shortbread Recipe
Lemon Poppy Seed Shortbread Recipe photo by Taste of Home
Publisher Photo

Lemon Poppy Seed Shortbread Recipe

Read Reviews
4.5 3 3
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 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.
Originally published as Lemon Poppy Seed Shortbread in Taste of Home April/May 2001, p18

Nutritional Facts

1 cookie: 92 calories, 6g fat (4g saturated fat), 15mg cholesterol, 46mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 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

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Reviews forLemon Poppy Seed Shortbread

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MY REVIEW
1275 User ID: 6324211 92311
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."

MY REVIEW
stanglover User ID: 4068298 85177
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???"

MY REVIEW
joyriver User ID: 3203363 30067
Reviewed Oct. 11, 2008

"These are very tender and tasty - wonderful!"

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