Lemon Poppyseed Shortbread Cookies

LemonPoppyseed Shortbread Cookies

These tasty little cookies have a double dose of lemon; one from the zest, and another from the lemon oil. They are an easy slice and bake cookie, perfect to keep in the refrigerator or freezer. You can slice and bake fresh buttery cookies whenever you like. Ideal treats for your teatime or a coffee break.

LEMON POPPYSEED SHORTBREAD COOKIES

 Makes about 36 cookies.

1/2 pound unsalted butter, softened

1/4 cup granulated sugar

3/4 cup confectioners ( powdered) sugar

1/2 teaspoon lemon oil or extract

1 tablespoons fresh grated lemon zest

1 3/4 cups flour

1/4 cup cornstarch

1/4 teaspoon salt

2 tablespoons poppyseeds

1. In a medium bowl, combine flour, cornstarch and salt. 

2. In the bowl of a stand mixer ( or with a hand mixer) cream butter, granulated sugar and confectioners sugar until light and fluffy.

3. Add lemon oil or extract and zest. Mix well.

4. Gradually add flour mixture on low speed, until blended. Stir in poppyseeds. Divide dough in half. Roll each into a cylinder about 3-inches wide. Wrap in parchment paper, put in a plastic bag and refrigerate overnight. ( can be made and frozen 1-2 weeks in advance).

5. Preheat oven to 350 ℉. 

6. Cut cylinders into slices about 1/4-inch thick. Place onto a parchment lined cookie sheet, spacing each 2 inches apart.

7. Bake 15 to 20 minutes or until the edges begin to brown.

8. Remove from oven and cool cookies on a wire cooling rack. Store cookies at room temperature in an airtight container.

Rolling and Wrapping Cookie Dough