A buttery, lemony, poppyseed-packed shortbread cookie. Not overly sweet, a perfect complement to your morning or afternoon cup of tea/coffee.
Ingredients1 cup unsalted butter, softened
1/2 cup confectioners' sugar
1 tablespoon sugar
1 tablespoon grated lemon zest
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon poppy seeds
1/4 teaspoon salt
- Cream butter and sugars until light and fluffy. Beat in lemon zest, juice and vanilla.
- In another bowl, whisk flour, poppy seeds and salt; gradually beat into creamed mixture. Shape into a disk; cover tightly. Refrigerate 4 hours or until firm enough to roll.
- Preheat oven to 180C. Roll dough between 2 sheets of waxed paper to roughly 1cm thickness. Cut with a floured 3-4cm cookie cutter; reroll scraps.
- Place 3-4cm apart on tray lined with parchment baking paper. Bake until edges begin to brown, 10-12 minutes. Move to wire racks to cool.