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Lemon Poppy Seed Shortbread
Zesty lemon adds brightness to these rich, buttery cookies
With a stand mixer or a hand mixer, beat together butter
and sugar until light and fluffy. Mix in poppy seeds and
lemon zest. Add flour and salt and mix well to make a
crumbly dough. Divide dough in half. Press and roll each
half in wax paper to make a cylinder about 2 inches in
diameter and 6 inches long. Refrigerate dough until
firm, at least 4 hours. Preheat oven to 350°F. Grease 2
cookie sheets or line with parchment paper. Slice dough
into rounds about ¼-inch thick. Arrange about 1 inch
apart on cookie sheets. Bake until edges are browned,
about 12–15 minutes. Let cookies cool on baking sheet
for a few seconds, then remove to a wire rack and let
cool completely.
Makes 4 dozen cookies.
6 oz
Unsalted Butter, softened
1 cup Sugar
2 Tbsp
Bob’s Red Mill Poppy Seeds
2 tsp Lemon Zest
2 cups
Bob’s Red Mill All-Purpose Flour¼ tsp Salt
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© 2016 Bob’s Red Mill Natural Foods, Inc.