Lemon Poppy Seed Shortbread Cookies

 

For the true lemon lover, these crisp Lemon Poppy Seed Cookies are a delicious tangy treat. A cross between a buttery shortbread and crunchy cookie, this easy recipe is a lovely fresh alternative to traditional Christmas shortbread. Flecked with fragrant lemon zest, tart lemon juice and crunchy poppy seeds, they make the perfect holiday cookie or afternoon treat with a simple cup of tea.

Lemon Poppy Seed Shortbread Cookies
Makes 36
Recipe adapted from Dinner Then Dessert

1 cup unsalted butter softened
3/4 cup confectioner's sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 tbsp lemon zest
1 tbsp lemon juice
1 1/2 tbsp poppy seeds
2 cups flour
1/8 tsp salt


Add the butter and sugar in a stand mixer and beat on high speed until light and fluffy, about 2 minutes, then add in the egg and egg yolk until they are fully combined. Add in the vanilla, lemon juice, lemon zest and poppy seeds then lower the speed and add in the flour and salt until just combined. Place the dough into plastic wrap and refrigerate for at least two hours before rolling out onto a clean floured surface 1/8" thick. 

Press out with a 3-inch fluted cookie cutter and bake at 350°F for 12-14 minutes, or until the edges begin to brown. Allow to cool on a wire rack before storing in an airtight cookie tin.