Lemon Poppy Seed Shortbread Cookies

Ingredients

Recipe

1. Step 1

   In a large bowl, cream together the butter and icing sugar until light and fluffy using a hand mixer.

2. Step 2

   Add in the lemon zest, lemon juice, and poppy seeds. Incorporate with the mixer.

3. Step 3

   Sift the flour directly into the bowl. Add the salt and fold into the butter mixture until no dry white flour streaks remain.

4. Step 4

   Spoon the mixture onto a large piece of plastic wrap. Cover and form into a ball. Refrigerate for 1 hour.

5. Step 5

   Preheat the oven to 325ºF and line a baking sheet with parchment paper.

6. Step 6

   Generously flour a clean work surface and divide the dough into 2 pieces.

7. Step 7

   Flour your rolling pin and roll out one of the pieces of dough into a circle 2-3mm thick. Cut out cookies using your favorite cookie cutter and place on the prepared baking sheet.

8. Step 8

   If you notice that the dough is sticking to your surface or your rolling pin, don't hesitate to add flour to your work surface and/or flour your rolling pin.

9. Step 9

   Gather all the dough scraps together, form a ball, roll out once again, and cut out as many cookies as possible. Repeat until you have very little scaps left. Set aside.

10. Step 10

    Repeat the rolling process with the untouched half of dough and finally with all the scraps together.

11. Step 11

    Bake the cookies for 12-14 minutes or until starting to turn golden. Remove from the oven. Leave on the baking sheet for 5 minutes then transfer onto a cooling rack until completely cool.

12. Step 12

    Transfer to an airtight container and keep at room temperature for up to a week.

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