Lemon Poppyseed Shortbread Cookies
Recipe type: cookies
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen cookies
A buttery shortbread cookie studded with poppyseeds and drizzled with lemon icing.
For the cookies:
  • ⅓ c. sugar
  • ½ t. sea salt
  • 1 stick butter, softened
  • 1 t. vanilla
  • ½ t. lemon extract
  • 1 T. fresh lemon juice
  • 1 c. flour
  • 1 T. poppyseeds
For the icing:
  • ½ c. powdered sugar
  • 2 T. fresh lemon juice
  1. Preheat the oven to 350 degrees. Spray a 9 inch pie pan with cooking spray then line with parchment paper.
  2. In a large bowl combine the sugar, salt, and butter and mix until combined.
  3. Stir in the vanilla, lemon extract, and lemon juice and mix well.
  4. Add in the flour and poppyseeds and mix until you have a bowl of soft crumbs.
  5. Dump the mixture into the prepared pie pan. Press them into the pan making sure to cover the entire surface of the pan.
  6. Using a fork, poke holes in the dough to form 12 wedges of cookies. Go around the outside edge of the cookies with the fork as well.
  7. Bake for 25 minutes turning the pan halfway through baking. Remove from oven and allow to cool for 5 minutes.
  8. Gently life the parchment paper out of the pan to remove the cookies. Be careful as this dough will crack extremely easily. I used a spatula to help me get under the cookies.
  9. Use a knife and cut the cookies on the guiding lines to make 12 wedges. Cool completely.
  10. To make the icing combine the powdered sugar and lemon juice and ix until combined. Drizzle over top of cooled cookies and allow to sit for 10 minutes to harden.
Recipe slightly adapted from Dorie's Cookies by Dorie Greenspan, page 188.
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/2017/03/lemon-poppyseed-shortbread-cookies.html