Lemon-Poppy Seed Shortbread

Yield: 12 shortbread cookies

16    tablespoons (2 sticks) good quality
        unsalted butter (preferably European
        style), each stick cut into quarters,
        room temperature, plus more for
        greasing pan
⅓     cup confectioners’ sugar
⅓     cup granulated sugar, plus more for
        sprinkling
1      tablespoon grated lemon zest
1      teaspoon kosher salt
2      cups unbleached, all-purpose flour
1      teaspoon poppy seeds

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

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.