Lemon Poppy Seed Shortbread |
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Prep Time: 240 Minutes Cook Time: 25 Minutes |
Ready In: 265 Minutes Servings: 2 |
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For all the lemon lovers :-) Prep time includes lots of chilling time. Ingredients:
1 cup unsalted butter, softened |
3/4 cup icing sugar |
1 1/2 teaspoons fresh lemon juice |
1 1/2 teaspoons lemon zest, freshly grated |
1/2 teaspoon vanilla extract |
2 cups all-purpose flour |
1 1/2 tablespoons poppy seeds (they go rancid easily so make sure yours are fresh) |
1/2 teaspoon salt |
Directions:
1. Using an electric mixer, in a large bowl beat butter and sugar until creamy and smooth; then add lemon juice and zest, and vanilla, and beat well.
2. In another bowl, combine the flour, poppy seeds and salt; add these dry ingredients to the butter mixture and mix until well combined.
3. Wrap dough in plastic wrap and chill in fridge for at least 3 hours (you can also freeze dough for up to 2 months).
4. Preheat oven to 300F degrees.
5. Roll dough between two sheets of wax paper to a 1/4-inch thick rectangle about 10 by 12 inches.
6. Cut shortbread dough into 3x2-inch bars (make them 3x1 if you wish) using a knife or sharp edge.
7. Place on ungreased cookie sheet (s) one inch apart.
8. Prick the shortbread with a fork and bake until pale golden, approx 25 minutes.
9. Cool on a wire rack.
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