Poppy Seed Shortbreads Recipes

LEMON POPPY SEED SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°F.
• Cream confectioners' sugar and butter together until fluffy.
• Stir in poppy seeds and lemon juice.
• Gradually add flour and mix well.
• Divide dough into 4 equal portions and roll each into a 4 inch circle on a lightly-floured surface.
• Transfer each dough portion to an ungreased cookie sheet; cut each circle into 6 wedges.
• Prick each wedge several times with a fork and sprinkle with sugar.
• Bake for about 20-25 minutes or until golden.
• Cool for 4-5 minutes before moving to wire racks to cool completely.
• When cool, break each circle apart into wedges.

EASY RUSTIC POPPY SEED SHORTBREAD COOKIES

Steps:

• Prepare a 9-inch baking pan by greasing lightly with butter and lining the bottom with a round of parchment paper. (*Note: if using a pan without a removable bottom, I find it handy to leave a little 2-inch "tab" on the edge of the round of parchment that's going on the bottom of the pan, to make removal from the pan even easier!). Set aside.
• Using an electric mixer, beat the butter and sugar until creamy and smooth, about two minutes. Add the vanilla and beat well.
• In a separate medium bowl, combine the flour, poppy seeds, and salt. Add the dry ingredients to the butter mixture and mix until mixture is moistened and comes together into a rough dough.
• Press dough evenly into prepared pan, then poke the dough with a fork 8-10 times, evenly around the dough. Cover with plastic wrap and place in the refrigerator for at least 2 hours to chill.
• Preheat oven to 300° F. Remove pan from refrigerator and place directly into pre-heated oven. Bake until set and firm, about 40 minutes. (*Note: shortbread should look dry on top. Don't judge by the edges, as they will begin to brown quite early and don't necessarily reflect the done-ness of the rest of the pan. Look for the top of the shortbread to begin to turn ever-so-slightly golden).
• Remove from oven and leaving shortbread in pan and using a sharp knife, immediately cut shortbread in to 12 wedges. Leave to cool completely in the pan, then remove shortbread from pan.

ALMOND POPPY SEED SHORTBREAD

Steps:

• Cream together the butter, sugar, cream cheese, poppyseed and almond extract.
• Add the flour and blend well.
• Roll the dough into balls and press down with the palm of your hand to desired size.
• The cookies will not spread.
• Place a sliced almond on top for accent.
• Bake at 350* for 15 minutes.

POPPY SEED SHORTBREADS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Beat together butter, sugar, vanilla, and salt in a bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, then add flour and poppy seeds and mix until just combined.
• Transfer dough to plastic bag and pat out dough to size of bag. Press out excess air and seal bag. Roll out dough with a rolling pin to flatten evenly and to fill bag (dough will be about 1/4 inch thick). Freeze dough on a baking sheet until firm, at least 20 minutes.
• Open bag and cut apart along seams, reserving bag for rolling scraps. Cut out as many ovals as possible with cookie cutter, reserving scraps, and transfer to 2 ungreased large baking sheets, arranging about 1/2 inch apart. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 16 to 20 minutes total. Cool cookies on sheets on racks 5 minutes, then transfer with a spatula to racks to cool completely.
• Gather and reroll scraps using reserved plastic bag (to keep dough from sticking), then cut out and bake more cookies in same manner.