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poppy seed shortbread cookie

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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling time 45 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8
Calories 195 kcal

Equipment

Ingredients
  

  • ⅓ Cup Granulated Sugar
  • ½ Cup Unsalted Butter (room temperature)
  • 1 Zest from one lemon
  • 1 teaspoon Lemon Juice
  • 1 Cup All Purpose Flour
  • ½ teaspoon Salt
  • 2 teaspoons Poppy Seeds

Instructions
 

  • Preheat oven to 350℉
  • Prepare an 8" round cake pan by lightly applying butter. Cut a circle of parchment paper to fit in the bottom of the pan.
  • Combine all-purpose flour and salt in a bowl.
  • 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).
  • 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.
  • 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.
  • 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, score the top of the dough lightly by making 4 lines running across the diameter of the pan (resulting in 8 wedges).
  • Using a dinner fork, mark impressions in the dough on the outermost edge.
  • 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
Keyword lemon shortbread, poppy seed shortbread, shortbread cookies, shortbread recipe, shortbread wedges
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