Lemon Poppy Seed Shortbread Cookies
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5.0
3 reviews
Excellent
Lemon Poppy Seed Shortbread Cookies
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The secret to super lemony flavor in my lemon poppy seed cookies is LEMON SUGAR! I'll show you how to make this easy lemon flavor booster.
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Ingredients
- zest of 1 lemon, peeled with a vegetable peeler*
- 1/2 cup white granulated sugar
- 1 cup salted butter** at room temperature if you use unsalted butter, add a 1/2 teaspoon of salt to the dough.
- 2 cups all purpose flour***
- 2 Tbsp poppy seeds
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Instructions
- Put the lemon zest and the sugar into your food processor and process until the zest has been completely incorporated into the sugar and you've got a fragrant pale yellow sugar with the moist consistency of brown sugar. Scrape down the sides and bottom edges of the bowl.
- Note: because I'm already using the processor for the sugar, I just complete the cookie dough right in the same machine. You can also do it in a bowl by hand, if you prefer. Add the softened butter to the bowl and process until well combined with the lemon sugar. You may need to pulse/process the machine, and scrape down the sides and corners of the bowl to get it evenly combined.
- Add the flour and poppy seeds to the bowl and pulse/process briefly until a crumbly dough comes together.
- Turn the dough out onto a lightly floured surface, scraping down the sides and bottom edges of the bowl carefully. Bring together into a soft dough with your hands (flour them if necessary) and pat into a flat disk. Note: your dough should not be dry and crumbly at this point, it should be soft and pliable, with no dry flour left.
- Wrap with plastic wrap and smooth out the surface and sides of the dough. Refrigerate for an hour or so to firm up.
- Unwrap the dough and roll out to 1/2 inch thick. Use a 2" cookie cutter to cut out the cookies. Place the cookies on a tray and pop back in the refrigerator for 30 minutes.
- Preheat the oven to 350F. Line baking sheet with parchment paper.
- Arrange cookies 2 inches apart on your baking sheet and bake for 12 minutes. They will still be pale when done. Let cool for a couple of minutes on the baking sheet and then remove to a rack to cool completely. I like to bake one tray at a time for even baking.
Equipments used:
Notes
- *Wiggle your peeler back and forth to remove strips of lemon peel with as little of the bitter white pith as possible. See post for photos and details.
- **For a vegan cookie use a firm vegan butter.
- ***For gluten free use a gluten free baking mix that contains xanthan gum.
Nutrition Information
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Calories
121kcal
(6%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
20mg
(7%)
Sodium
59mg
(2%)
Potassium
19mg
(1%)
Fiber
0.4g
(2%)
Sugar
4g
(8%)
Vitamin A
227IU
(5%)
Vitamin C
0.3mg
(0%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 59mg | 2% |
| Potassium | 19mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
3 reviews
Excellent
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