Cookie Recipes
Lemon-Poppy Seed Shortbread
Yield: 20 cookies
Ingredients
- 3/4 cup powdered sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 teaspoons fresh lemon juice
- 1 1/2 teaspoons grated lemon zest (yellow portion of peel)
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tablespoons poppy seeds
- 1/2 teaspoon salt
Instructions
- Sift sugar. Using an electric mixer, beat butter and sugar on low speed until creamy and smooth, about 2 minutes.
- Add lemon juice, zest and vanilla extract; beat well.
- Sift flour into a bowl. Add poppy seeds and salt; stir to combine Add dry ingredients to butter mixture; with hands, knead until well combined.
- Form dough into a disk, wrap in plastic wrap, and chill at least 3 hours and up to 3 days. (Or freeze up to 2 months; thaw in refrigerator before proceeding.)
- Heat oven to 300 degrees F.
- Meanwhile, remove dough from refrigerator; let sit at room temperature 15 minutes. Roll dough between 2 sheets of wax paper to a 1/4 inch thick rectangle (about 10 by 12 inches). If dough seems soft, return it to refrigerator to chill for 30 minutes.
- Cut shortbread into 3 x 2 inch bars using a knife. If desired, cut bars diagonally, forming triangles.
- Place cookies 1 inch apart on ungreased cookie sheets. Prick shortbread with a fork; bake until pale golden all over, 23 to 25 minutes.
- Let cool on wire rack.
Attribution
Posted by Annette at Recipe Goldmine 12/4/2001 7:48 pm.