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Lemon Poppy Seed Shortbread
Delicate and delicious lemon poppy seed short bread cookies.
Course
Cookie
Cuisine
English
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
0
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
servings
Calories
128
kcal
Author
Leigh Anne Wilkes
Ingredients
1/2
cup
unsalted butter
cold, cut into pieces, plus more for the pan
1
cup
all-purpose flour
spooned and leveled
1/2
cup
powdered sugar
1/8
teaspoon
kosher salt
2
teaspoons
grated lemon zest
2
teaspoons
poppy seeds
Instructions
Heat oven to 350° F.
Butter a 9-inch fluted removable-bottom tart pan or round cake pan
In a food processor fitted with the metal blade, process the flour, sugar, butter, and salt until moist clumps form
Add the lemon zest and poppy seeds and pulse once or twice just to combine
Press the mixture evenly into the prepared pan
Bake until lightly golden, 20 to 25 minutes
Using a serrated knife, cut the warm shortbread into 12 wedges
Let the wedges cool completely before removing them from the pan
Nutrition
Calories:
128
kcal
|
Carbohydrates:
13
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
20
mg
|
Sodium:
26
mg
|
Potassium:
15
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
236
IU
|
Calcium:
11
mg
|
Iron:
1
mg