Poppy Seed Shortbreads Recipes

EASY RUSTIC POPPY SEED SHORTBREAD COOKIES

Steps:

• Prepare a 9-inch baking pan by greasing lightly with butter and lining the bottom with a round of parchment paper. (*Note: if using a pan without a removable bottom, I find it handy to leave a little 2-inch "tab" on the edge of the round of parchment that's going on the bottom of the pan, to make removal from the pan even easier!). Set aside.
• Using an electric mixer, beat the butter and sugar until creamy and smooth, about two minutes. Add the vanilla and beat well.
• In a separate medium bowl, combine the flour, poppy seeds, and salt. Add the dry ingredients to the butter mixture and mix until mixture is moistened and comes together into a rough dough.
• Press dough evenly into prepared pan, then poke the dough with a fork 8-10 times, evenly around the dough. Cover with plastic wrap and place in the refrigerator for at least 2 hours to chill.
• Preheat oven to 300° F. Remove pan from refrigerator and place directly into pre-heated oven. Bake until set and firm, about 40 minutes. (*Note: shortbread should look dry on top. Don't judge by the edges, as they will begin to brown quite early and don't necessarily reflect the done-ness of the rest of the pan. Look for the top of the shortbread to begin to turn ever-so-slightly golden).
• Remove from oven and leaving shortbread in pan and using a sharp knife, immediately cut shortbread in to 12 wedges. Leave to cool completely in the pan, then remove shortbread from pan.

POPPY SEED SHORTBREAD PETTICOAT TAILS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Cream butter in a bowl using a silicone spatula. Add confectioners' sugar and mix to combine. Mix in almond extract. Work in flour and poppy seeds. Turn dough onto an unfloured board and knead until smooth.
• Spray a shortbread mould with non-stick spray. Put dough in the middle of the mould and press into the mould, working from the center to the edges. Prick the entire surface with a fork.
• Bake shortbread in the preheated oven until the entire surface is lightly browned, 30 to 35 minutes.
• Let shortbread cool in the mould for about 10 minutes. Flip mould over onto a wooden cutting board and use a sharp knife to cut into serving pieces while still warm.

POPPY SEED SHORTBREADS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Beat together butter, sugar, vanilla, and salt in a bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, then add flour and poppy seeds and mix until just combined.
• Transfer dough to plastic bag and pat out dough to size of bag. Press out excess air and seal bag. Roll out dough with a rolling pin to flatten evenly and to fill bag (dough will be about 1/4 inch thick). Freeze dough on a baking sheet until firm, at least 20 minutes.
• Open bag and cut apart along seams, reserving bag for rolling scraps. Cut out as many ovals as possible with cookie cutter, reserving scraps, and transfer to 2 ungreased large baking sheets, arranging about 1/2 inch apart. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 16 to 20 minutes total. Cool cookies on sheets on racks 5 minutes, then transfer with a spatula to racks to cool completely.
• Gather and reroll scraps using reserved plastic bag (to keep dough from sticking), then cut out and bake more cookies in same manner.

LEMON POPPY-SEED SHORTBREAD BARS

Steps:

• In a bowl with an electric mixer cream the butter with 1/2 cup of the confectioners' sugar and beat the mixture until it is light and fluffy. Beat in the zest and the vanilla, add the poppy seeds, the flour, and the salt, and beat the mixture until it is just combined. Press the mixture evenly into a buttered 8-inch-square baking pan and bake it in the middle of a preheated 300°F. oven for 30 to 35 minutes, or until it is pale golden. Let the shortbread cool in the pan on a rack for 10 minutes, cut it into 24 bars, and let the bars cool completely in the pan. Sprinkle the bars with the additional confectioners' sugar.

LEMON POPPY SEED SHORTBREAD

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.

LEMON POPPY SEED SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°F.
• Cream confectioners' sugar and butter together until fluffy.
• Stir in poppy seeds and lemon juice.
• Gradually add flour and mix well.
• Divide dough into 4 equal portions and roll each into a 4 inch circle on a lightly-floured surface.
• Transfer each dough portion to an ungreased cookie sheet; cut each circle into 6 wedges.
• Prick each wedge several times with a fork and sprinkle with sugar.
• Bake for about 20-25 minutes or until golden.
• Cool for 4-5 minutes before moving to wire racks to cool completely.
• When cool, break each circle apart into wedges.