LEMON POPPY SEED SHORTBREAD COOKIES
Make and share this Lemon Poppy Seed Shortbread Cookies recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 45m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Cream confectioners' sugar and butter together until fluffy.
- Stir in poppy seeds and lemon juice.
- Gradually add flour and mix well.
- Divide dough into 4 equal portions and roll each into a 4 inch circle on a lightly-floured surface.
- Transfer each dough portion to an ungreased cookie sheet; cut each circle into 6 wedges.
- Prick each wedge several times with a fork and sprinkle with sugar.
- Bake for about 20-25 minutes or until golden.
- Cool for 4-5 minutes before moving to wire racks to cool completely.
- When cool, break each circle apart into wedges.
Nutrition Facts : Calories 95.3, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 51, Carbohydrate 9.7, Fiber 0.3, Sugar 3.6, Protein 0.9
LEMON POPPY SEED SHORTBREAD BARS
These bars are buttery rich and not too sweet, with a light lemon flavor. The fresh lemon juice is optional add it in for a stronger lemon flavor. These will be soft when removed from the oven and then harden up. Measure the butter, flour and vanilla exactly for a perfect texture bar.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 40m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Set oven to 300°F (set oven rack to middle position).
- Butter an 8x8-inch glass baking dish.
- In a bowl using an electric mixer cream the butter with 1/2 cup confectioners sugar and vanilla until light and fluffy (about 5 minutes).
- Add in zest, lemon juice (if using) and poppy seeds; mix until combined.
- In a small bowl mix together flour and salt; add to the creamed mixture and mix just until combined.
- Press the mixture into prepared baking pan.
- Bake for about 30-35 minutes, or until pale golden brown.
- Let the shortbread cool in the pan on a rack for about 10 minutes.
- Cut into 24 bars and let the bars cool completely in the pan.
- Sprinkle with confectioners' sugar.
LEMON POPPY SEED SHORTBREAD
Grace Yaskovic from Branchville, New Jersey picks poppy seeds to perk up her lemony cookies. "A sprinkling of sugar adds a sparkling sweetness," she notes.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a bowl, beat butter and confectioners' sugar until blended. Beat in poppy seeds and lemon juice. Gradually beat in flour., Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges, but do not separate. Prick tops with a fork. Sprinkle with sugar., Bake 20-25 minutes or until light brown. Cool on pans 10 minutes. Transfer shortbread to a cutting board; recut into wedges. Cool on a wire rack.
Nutrition Facts :
LEMON POPPY-SEED SHORTBREAD BARS
Categories Mixer Dessert Bake Lemon Poppy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 cookies
Number Of Ingredients 7
Steps:
- In a bowl with an electric mixer cream the butter with 1/2 cup of the confectioners' sugar and beat the mixture until it is light and fluffy. Beat in the zest and the vanilla, add the poppy seeds, the flour, and the salt, and beat the mixture until it is just combined. Press the mixture evenly into a buttered 8-inch-square baking pan and bake it in the middle of a preheated 300°F. oven for 30 to 35 minutes, or until it is pale golden. Let the shortbread cool in the pan on a rack for 10 minutes, cut it into 24 bars, and let the bars cool completely in the pan. Sprinkle the bars with the additional confectioners' sugar.
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LEMON POPPY SEED SHORTBREAD COOKIES - RECIPES | GO …
From goboldwithbutter.com
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest on high until light and creamy, 2-3 minutes.
- Mix in the vanilla.Add the flour, salt and poppy seeds and mix until it comes together into a stiff dough.Shape the dough into a log 2-3 inches in diameter and cover with plastic wrap.
- Chill in the fridge for at least 1 hour and up to 5 days.When ready to bake, preheat oven to 350°F and line sheet pans with parchment paper.Slice cookie dough into 1/2-inch thick slices and place on sheet pans a few inches apart.Bake for 10-12 minutes, just until the bottoms start browning.
- Let cool on the sheet pan a few minutes, then transfer to a wire rack to cool completely.To make the glaze, whisk together the powdered sugar and lemon juice.
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