Lemon Poppy Seed Shortbread

Lemon Poppy Seed Shortbread

These crisp, zingy cookies are perfect for the holidays or year round! Fresh lemon zest combines with crunchy poppy seeds for a simple yet scrumptious treat.
Servings
48 servings
Prep time
15 minutes
Cook time
12 minutes
Passive time
4 minutes

Ingredients

Instructions

  1. With an electric 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 stiff dough.
  2. Divide dough in half and roll each piece in wax paper to make a cylinder about 2 inches in diameter and 6 inches long. Refrigerate dough until firm, at least 4 hours.
  3. Meanwhile, preheat oven to 350°F and oil baking sheets or line them with parchment paper.
  4. Slice dough into rounds about 1/4 inch thick. Arrange about 1 inch apart on cookie sheets. Bake 12 minutes or until edges are browned. Let cookies cool on baking sheet for a few seconds and then remove to a wire rack and let cool completely.

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