Lemon Poppy Seed Shortbread
Delightfully fragrant and irresistibly buttery, these Lemon Poppy Seed Shortbread cookies are a perfect blend of zesty citrus and nutty crunch. Featuring a rich, crumbly texture from a combination of all-purpose flour and cornstarch, these elegant treats are elevated with the fresh brightness of lemon zest and a subtle sweetness from powdered sugar. The addition of poppy seeds lends a delightful crunch and visual flair, making these cookies as beautiful as they are delicious. With just 20 minutes of prep and a short chill time, this recipe is perfect for creating a stunning homemade treat for tea parties, holiday gatherings, or simple afternoon indulgence. Bake up a batch of these flavor-packed cookies and enjoy a burst of lemony goodness in every bite!
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 120 grams powdered sugar
- 240 grams all-purpose flour
- 30 grams cornstarch
- 15 grams poppy seeds
- 2 tablespoons lemon zest (from 2 lemons)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Instructions
In a large mixing bowl, cream together the softened butter and powdered sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the lemon zest, lemon juice, and vanilla extract to the butter mixture. Mix until well combined.
In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until the dough starts to come together.
Fold in the poppy seeds using a spatula, ensuring they are evenly distributed throughout the dough.
Turn the dough out onto a sheet of parchment paper or plastic wrap. Form it into a log shape approximately 2 inches in diameter. Wrap tightly and refrigerate for at least 1 hour or until firm.
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
Remove the chilled dough from the refrigerator and slice into 1/4-inch thick rounds using a sharp knife. Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 18-20 minutes, or until the edges just start to turn a light golden color.
Allow the shortbread to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serve the Lemon Poppy Seed Shortbread with tea or coffee, or store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
3178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.2 g | 246% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 338.3 g | 123% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 120.0 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 454 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
