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.
These lemon shortbread cookies are a new creation, made especially for my very dear friend Amanda out in California. You may remember Amanda from my post on Lady Liberty Cookies – we’ve been friends forever, and I hope these treats brighten her day. Her birthday is this month, and she’s having surgery soon – she has rheumatoid arthritis, a condition that’s way more complex than most people might imagine.
To create Amanda’s Lemon Shortbread, I took a basic shortbread recipe and added lemon in every way possible; zest and extract get mixed into the batter, then you roll the dough in lemon sugar (which is just sugar mixed with lemon zest). I hope she loves them!
- 8 tablespoons unsalted butter, at room temperature
- 1/2 cup plus 6 tablespoons sugar, divided
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- zest of 1 medium lemon, divided
- 5 ounces flour (1/2 cup plus 2 tablespoons plus 2 teaspoons)
Preheat oven to 300 degrees. Line two baking sheets with parchment paper.
In a small bowl, combine 1/2 cup sugar and half the lemon zest. Stir with a fork to combine very well.
In a mixer fitted with the paddle attachment, cream butter, 6 tablespoons sugar, salt, vanilla extract, lemon extract, and the remaining half of the lemon zest. Add flour and beat to combine; the dough will pull away from the sides of the bowl when it’s ready.
Using a one-inch cookie scoop, scoop generous portions and roll into balls, then dip in the lemon sugar. Place on baking sheets about 2 inches apart and flatten with the bottom of a drinking glass to about 1/4 inch thickness.
Bake for 25-30 minutes, until edges and bottoms are golden brown. Cool on baking sheets for about 10 minutes, then remove to wire racks to cool completely.
Store in an airtight container for up to 5 days, or mail them to one of your very best friends in the whole world.