Lemon Poppy Seed Shortbread

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“For all the lemon lovers :-) Prep time includes lots of chilling time.”
READY IN:
4hrs 25mins
YIELD:
20 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Using an electric mixer, in a large bowl beat butter and sugar until creamy and smooth; then add lemon juice and zest, and vanilla, and beat well.
  2. In another bowl, combine the flour, poppy seeds and salt; add these dry ingredients to the butter mixture and mix until well combined.
  3. Wrap dough in plastic wrap and chill in fridge for at least 3 hours (you can also freeze dough for up to 2 months).
  4. Preheat oven to 300F degrees.
  5. Roll dough between two sheets of wax paper to a 1/4-inch thick rectangle about 10 by 12 inches.
  6. Cut shortbread dough into 3x2-inch bars (make them 3x1 if you wish) using a knife or sharp edge.
  7. Place on ungreased cookie sheet (s) one inch apart.
  8. Prick the shortbread with a fork and bake until pale golden, approx 25 minutes.
  9. Cool on a wire rack.

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