Lemon Poppy Seed Shortbread Cookies

Total Time
45mins
Prep 20 mins
Cook 25 mins

From Taste of Home (April/May 2001)

Ingredients Nutrition

Directions

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

5 5

Love these. And easy to make. If you don't have a rolling pin you can just pat the dough onto a circle with floured hands. I used a pizza wheel to cut into wedges. Mine cooked for the full 25 min. I made these to freeze for Christmas so we will see how they make out . Well, ok, I didn't freeze them all!

5 5

Lovely cookie. Went wonderfully with my cup of Chinese tea. :)

5 5

These cookies are wonderful! I didn't have poppy seeds, so couldn't put them in. I used a small round cookie cutter to cut them.