Lemon Poppy Seed Shortbread Cookies
These lemon poppy seed shortbread cookies have plenty of bright lemon flavor and a great buttery texture.
20 min Prep Time
10 min Cook Time
- Prep Time: 20 min
- Cook Time: 10 min
- Servings: 3 dozen cookies
Servings: 3 dozen cookies
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons poppy seeds
- 1 cup powdered sugar, sifted
- 2 tablespoons lemon juice
Step 1In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest on high until light and creamy, 2-3 minutes. Mix in the vanilla.
Step 2Add the flour, salt and poppy seeds and mix until it comes together into a stiff dough.
Step 3Shape the dough into a log 2-3 inches in diameter and cover with plastic wrap. Chill in the fridge for at least 1 hour and up to 5 days.
Step 4When ready to bake, preheat oven to 350°F and line sheet pans with parchment paper.
Step 5Slice cookie dough into 1/2-inch thick slices and place on sheet pans a few inches apart.
Step 6Bake for 10-12 minutes, just until the bottoms start browning. Let cool on the sheet pan a few minutes, then transfer to a wire rack to cool completely.
Step 7To make the glaze, whisk together the powdered sugar and lemon juice. Drizzle over the cooled cookie and let glaze set up for 15 minutes before serving.
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