Breads
Lemon-Poppy Seed Shortbread
Yield: 12 shortbread cookies
Lemon-Poppy Seed Shortbread
Yield: 12 shortbread cookies
Lemon and poppy seeds are a common combination for good reason. Here they are highlighted in this very buttery shortbread. Do not skimp on the quality of butter it really makes a difference.
Nutritional information per cookie:Calories 243 (57% from fat)
carb. 24g
pro. 2g
fat 15g
sat. fat 9g
chol. 40mg
sod. 93mg
calc. 0mg
fiber 1g
carb. 24g
pro. 2g
fat 15g
sat. fat 9g
chol. 40mg
sod. 93mg
calc. 0mg
fiber 1g
Ingredients
- 16tablespoons (2 sticks) good quality
- unsalted butter (preferably European
- style), each stick cut into quarters,
- room temperature, plus more for
- greasing pan
- ⅓cup confectioners’ sugar
- ⅓cup granulated sugar, plus more for
- sprinkling
- 1tablespoon grated lemon zest
- 1teaspoon kosher salt
- 2cups unbleached, all-purpose flour
- 1teaspoon poppy seeds
Preparation
- 1. Grease a 9-inch round or square cake pan with butter. Line the bottom with parchment.
- 2. Insert the chopping blade into the work bowl of the food processor. Add the butter, sugars, zest, and salt into the work bowl. Pulse a few times, then process on Low until creamy, about 1 minute. Scrape down the sides of the bowl and add the flour and poppy seeds. Pulse to mix, using about 10 long pulses. Dough will be a bit crumbly, not smooth. Remove dough and transfer to the prepared cake pan. Press down on the top to smooth, then cover. Chill in a refrigerator for a minimum of 2 hours, up to overnight (the longer the chilling time the better).
- 3. Preheat oven to 325°F with the rack in the middle position. Put the pan with the chilled
- shortbread dough into the preheated oven and bake until just set and just golden at the edges, about 25 to 30 minutes.
- 4. Immediately after removing from the oven, place the pan onto a cooling rack and sprinkle granulated sugar over the top of the baked shortbread. Cool completely before cutting into desired shapes and serving.