My friend Carrie has had a challenging time lately. And because I show love and support to the folks in my life through baked goods, I made her these lemon poppy seed shortbread cookies. As women of Eastern European descent, we have a mutual appreciation for poppy seeds. Carrie is also a fan of tea, and I thought these treats would make a comforting addition to her daily cup.
The base of this shortbread is simple; just five ingredients. Add some lemon zest, lemon extract, and poppy seeds, and you’ve got a fancier version of a basic treat. Next time, I’d like to add a zest lemon drizzle icing to these for an extra flavor kick.
- 1 cup unsalted butter
- 3/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- zest of 1 small lemon
- 10 ounces (about 2 1/3 cups) flour
- 1 tablespoon poppy seeds
Preheat oven to 300 degrees. Lightly grease two 9-inch round baking tins.
In a mixer fitted with the paddle attachment, cream together butter, sugar, salt, extracts, and lemon zest until light and fluffy. Add flour and beat until completely combined; the dough will pull away from the sides when it’s ready. Stir in poppy seeds.
Divide dough in half and press into the bottom of each cake pan, using the palm of your hand to create an even surface.
Bake for 32-35 minutes, until the edges are golden brown. Remove from oven and gently loosen the sides, then allow to cool in the pans for 5 minutes. Gently flip onto a cutting board and slice into 16 wedges, then place wedges on a wire rack to cool completely. Note: shortbread must be cut when it’s still warm, otherwise it will break.
Store at room temperature for up to 5 days.