Lemon Poppy Seed Shortbread

Author: Canadian Living

  • Portion size 50 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010

Ingredients

  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 2 teaspoons finely grated lemon rind
  • 1/2 teaspoon salt
  • 1 3/4 cup all-purpose flour
  • 1/4 cup rice flour
  • 3 tablespoons poppy seeds
  • 1/4 teaspoon baking powder

Method

In large bowl and using wooden spoon, cream together butter, sugar, lemon rind and salt.

In separate bowl, whisk together all-purpose flour, rice flour, poppy seeds and baking powder; stir into butter mixture to combine. Knead 5 times to make smooth dough.

On waxed paper, roll out dough to scant 1/4-inch (5 mm) thickness. Using 1-5/8-inch (4.3 cm) fluted cutter or sharp knife, cut into squares, rerolling scraps once.

Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Refrigerate until firm, about 30 minutes.

Bake in 325°F (160°C) oven until light golden, about 16 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely.

Nutritional facts Per cookie: about

  • Sodium 25 mg
  • Protein 1 g
  • Calories 61.0
  • Total fat 4 g
  • Potassium 10 mg
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Poppy Seed Shortbread

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