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Lemon Poppy Seed Shortbread Recipe

Lemon Poppy Seed Shortbread Recipe

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. YIELD: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.

Nutritional Facts

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

Reviews for Lemon Poppy Seed Shortbread

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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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