February 1, 2011

Lemon Poppyseed Shortbread

We got about 10 lemons in our Bountiful Basket this week. So you know what that means: Lemon Cookies!  My favorite.  I found this recipe on Allrecipes and it is MARVELOUS.  I couldn't stop eating them.  Although, I am going through a shortbread obsession, but they are still wonderful. And the batter is just as good as the cookies!  If you aren't a fan of poppyseeds, it would taste just fine without them. 

  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 tsp. poppy seeds
  • juice of one lemon (or 2-3 tbsp.)
  • zest from 1 lemon
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons sugar

  1. In a mixing bowl, cream butter and confectioners' sugar. Stir in poppy seeds and lemon juice. Gradually add flour; mix well. Divide dough into four portions. On a lightly floured surface, roll out each portion into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges. Prick dough with a fork. Sprinkle with sugar.
  2. Bake at 325 degrees F for 20-25 minutes or until golden. Cool for 4 minutes before removing to wire racks. Break into wedges when cool.

1 comment:

*julie* said...

THANK YOU Rachel! I've been dying to find some recipes for all those lemons - I didn't even know these cookies existed! I made Lemon Bars and those were gone in seconds - just in case you didn't already try that ;)

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