Best 3 Lemon Poppy Seed Shortbread Recipes
If you're in the mood for a delectable shortbread with a delightful citrus twist, consider embarking on a culinary journey towards creating lemon poppy seed shortbread. This delectable treat blends the bright, zesty flavors of lemon with the charming crunch of poppy seeds, resulting in a symphony of flavors that will tantalize your taste buds. With just a few pantry staples and a touch of patience, you can craft these delightful shortbread cookies that are perfect for any occasion. Be it an intimate gathering, a joyful celebration, or simply a moment of sweet indulgence, these lemon poppy seed shortbread cookies promise to elevate your taste experience.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON POPPY-SEED SHORTBREAD BARS
Categories Mixer Dessert Bake Lemon Poppy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 cookies
Number Of Ingredients 7
Steps:
- In a bowl with an electric mixer cream the butter with 1/2 cup of the confectioners' sugar and beat the mixture until it is light and fluffy. Beat in the zest and the vanilla, add the poppy seeds, the flour, and the salt, and beat the mixture until it is just combined. Press the mixture evenly into a buttered 8-inch-square baking pan and bake it in the middle of a preheated 300°F. oven for 30 to 35 minutes, or until it is pale golden. Let the shortbread cool in the pan on a rack for 10 minutes, cut it into 24 bars, and let the bars cool completely in the pan. Sprinkle the bars with the additional confectioners' sugar.
LEMON POPPY SEED SHORTBREAD
Grace Yaskovic from Branchville, New Jersey picks poppy seeds to perk up her lemony cookies. "A sprinkling of sugar adds a sparkling sweetness," she notes.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a bowl, beat butter and confectioners' sugar until blended. Beat in poppy seeds and lemon juice. Gradually beat in flour., Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges, but do not separate. Prick tops with a fork. Sprinkle with sugar., Bake 20-25 minutes or until light brown. Cool on pans 10 minutes. Transfer shortbread to a cutting board; recut into wedges. Cool on a wire rack.
Nutrition Facts :
LEMON POPPY SEED SHORTBREAD BARS
These bars are buttery rich and not too sweet, with a light lemon flavor. The fresh lemon juice is optional add it in for a stronger lemon flavor. These will be soft when removed from the oven and then harden up. Measure the butter, flour and vanilla exactly for a perfect texture bar.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 40m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Set oven to 300°F (set oven rack to middle position).
- Butter an 8x8-inch glass baking dish.
- In a bowl using an electric mixer cream the butter with 1/2 cup confectioners sugar and vanilla until light and fluffy (about 5 minutes).
- Add in zest, lemon juice (if using) and poppy seeds; mix until combined.
- In a small bowl mix together flour and salt; add to the creamed mixture and mix just until combined.
- Press the mixture into prepared baking pan.
- Bake for about 30-35 minutes, or until pale golden brown.
- Let the shortbread cool in the pan on a rack for about 10 minutes.
- Cut into 24 bars and let the bars cool completely in the pan.
- Sprinkle with confectioners' sugar.
Tips:
- Use cold butter. This will help the shortbread stay flaky and tender.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the dough, making it lighter.
- Add the eggs one at a time, beating well after each addition. This will help prevent the dough from curdling.
- Stir in the flour, poppy seeds, and lemon zest until just combined. Overmixing will make the dough tough.
- Chill the dough for at least 30 minutes before baking. This will help the dough firm up and make it easier to handle.
- Bake the shortbread in a preheated oven until the edges just begin to brown. Overbaking will make the shortbread dry and crumbly.
- Let the shortbread cool completely before cutting it into bars or cookies. This will help prevent the shortbread from crumbling.
Conclusion:
Lemon poppy seed shortbread is a classic cookie that is perfect for any occasion. It is easy to make and can be customized with different flavors, such as orange zest or dried cranberries. With its light and flaky texture, tangy lemon flavor, and crunchy poppy seeds, this shortbread is sure to be a hit with everyone who tries it.
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