Lemon-Poppy Seed Shortbread

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  • 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


  1. Sift sugar. Using an electric mixer, beat butter and sugar on low speed until creamy and smooth, about 2 minutes.
  2. Add lemon juice, zest and vanilla extract; beat well.
  3. 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.
  4. 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.)
  5. Heat oven to 300 degrees F.
  6. 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.
  7. Cut shortbread into 3 x 2-inch bars using a knife. If desired, cut bars diagonally, forming triangles.
  8. Place cookies 1 inch apart on ungreased baking sheets. Prick shortbread with a fork; bake until pale golden all over, 23 to 25 minutes.
  9. Let cool on wire rack.

Makes 20 cookies.

Posted by Annette at Recipe Goldmine 12/4/2001 7:48 pm.