Lemon Poppy Seed Shortbread Cookies Recipes

POPPY SEED SHORTBREAD

Poppy Seed Shortbread image

Take buttery shortbread cookies to another level by adding delicious and nutritious poppy seeds.

Provided by Yoly

Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes

Time 40m

Yield 12

Number Of Ingredients 6

Ingredients

1 cup all-purpose flour
1 cup cold butter, cut into small pieces
⅔ cup confectioners' sugar
2 teaspoons poppy seeds
½ teaspoon vanilla extract
¼ teaspoon salt

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Combine flour, butter, confectioners' sugar, poppy seeds, vanilla extract, and salt in the bowl of a food processor; pulse to combine. Dough will be dry and crumbly.
Press dough into a 11x7-inch baking pan. Pierce entire surface with a fork to prevent the dough from rising during baking.
Bake in the preheated oven until edges start to turn slightly brown, 30 to 40 minutes.
Remove shortbread from pan and cut into 12 equal-sized bars while still warm. Place on a wire rack to cool.

Nutrition Facts : Calories 203.7 calories, Carbohydrate 15 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 9.8 g, Sodium 157.8 mg, Sugar 6.9 g

LEMON POPPY SEED SHORTBREAD

Lemon Poppy Seed Shortbread image

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.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts :

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