Lemon Poppy Seed Shortbread
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 2 dozen.
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.
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
-
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.
© 2024 RDA Enthusiast Brands, LLC