Lemon Poppy Seed Shortbread Cookies

I’ve come across at least five new shortbread recipes I’m very excited to try out this year.  Who could ever imagine that shortbread comes in so many flavours! 

Each recipe is unique in types of sugars, flours and flavours used but all promise delicious buttery results.

This recipe for Lemon Poppy Seed Shortbread caught my eye since corn flour was a shortbread ingredient I had never used before.  Fruit sugar, a more common ingredient in this recipe produces a very light, delicate texture while the poppy seeds add a subtle nutty flavour.

I must say however that the star ingredient has to be the fragrant lemon zest adding a delicious burst of citrus flavour!

Lemon Poppy Seed Shortbread Cookies
1 cup softened unsalted butter
½ cup superfine sugar (fruit sugar)
Zest of 1 lemon, finely grated
2 cups flour
¼ cup corn flour
Pinch of salt
1 tablespoon poppy seeds

1. With an electric beater blend together butter, sugar and lemon zest until light and fluffy.
2. Sift together flour, corn flour and salt.
3. Add dry ingredients and poppy seeds to the wet ingredients and mix until well combined.  Dough may look crumbly at this point, using hands press it together until it forms a ball.
4. Roll into about 1/4th inch thickness.  For best results refrigerate rolled dough for about 20 minutes before cutting out with cookie cutter.
5. Place on ungreased or parchment lined baking sheets.
6. Bake in a preheated 350 degree F. oven for approximately 15 minutes or until the edges are just beginning to turn a light golden colour.
7. Cool a few minutes on trays before transferring to a wire rack to cool completely.

 











Notes, Tips and Suggestions

• Unless you’re going to be baking a lot of poppy seed recipes purchase only a small amount as they turn rancid rather quickly.  Keep any left overs in the refrigerator.
• Dough can be placed in a clean food storage bag then rolled out, this gives a good thickness and is easier to handle when refrigerating before cutting out. (Glad brand large 10 by 14 inch food storage bags (not Zip Lock) work well to get a uniform rolled out dough.)
• This dough can also be cut in half and formed into 2 logs approximately 8 inches each, wrapped in plastic wrap and refrigerated until firm then cut into 1/4 inch slices and baked as above.
• As with most shortbread cookies they are quite rich and satisfying and probably better cut out in small cookie sizes.
• A little creativity in embellishing these cookies goes a long way...the flat end of a wooden skewer does wonders!