Poppy Seed Lemon Shortbread Cookies
This Poppy Seed Lemon Shortbread Cookie recipe produces a classic melt-in-your mouth cookie that is wonderful for any occasion.
Equipment
- Stand Mixer or hand mixer
- Cake Pan (8")
- Bowls, measuring cups and spoons
Ingredients
- ⅓ Cup Granulated Sugar
- ½ Cup Unsalted Butter softened
- 1 Tablespoon Lemon Zest approximately 1 medium lemon
- 1 teaspoon Lemon Juice
- 1 Cup All Purpose Flour
- ½ teaspoon Salt
- 2 teaspoons Poppy Seeds
Instructions
- Preheat oven to 350℉ (180℃)
- Prepare an 8" round cake pan by lightly greasing with butter. Cut a circle of parchment paper to fit in the bottom of the pan.
- Combine all-purpose flour and salt in a bowl. Set aside for later.1 Cup All Purpose Flour, ½ teaspoon Salt
- Place sugar, butter and lemon zest in the bowl of a stand mixer fitted with the paddle attachment (a hand mixer may also be used).⅓ Cup Granulated Sugar, ½ Cup Unsalted Butter, 1 Tablespoon Lemon Zest
- Begin mixing the sugar and butter together on medium speed. Continue to mix until the butter and sugar are light and fluffy (2 - 4 minutes), scraping the side of the bowl as needed.
- Add the lemon juice and mix until incorporated.1 teaspoon Lemon Juice
- Add flour/salt to the mixing bowl and mix on low speed until just incorporated. The mixture will look crumbly but should hold together when squeezed with your hand.
- Stir in the poppy seeds by hand.2 teaspoons Poppy Seeds
- Pour all of the dough into the prepared pan. Using your palms, a dough tamper or a flat-bottomed drinking glass, press lightly on the dough so it is evenly distributed on the bottom of the pan.
- Using a sharp knife, lightly score the top of the dough by making 4 lines across the diameter of the pan to form 8 wedges. Be careful not to cut all the way through to the bottom.
- Use a dinner fork to gently press impressions into the outer edge of the dough, creating a decorative border.
- Bake 22 - 25 minutes. The top will be a light brown and the edges a bit darker.
- Allow the pan to cool for 10 minutes on a rack. Carefully turn the pan upside down and release the cookie disk.
- Flip the cookie disk over and, using a sharp knife or bench scraper, cut through the scored lines you created before baking. Place wedges on a rack and allow to cool completely before serving.
Nutrition
Calories: 195kcalCarbohydrates: 21gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 237mgPotassium: 28mgFiber: 1gSugar: 8gVitamin A: 355IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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