Lemon Poppy Seed Shortbread
3 people added this to their Recipe Box
This recipe makes 50 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 6161 cal |
| pro | 1 g1g pro |
| total fat | 4 g4g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 6 g6g carb |
| fibre | 00 fibre |
| chol | 10 mg10mg chol |
| sodium | 25 mg25mg sodium |
| potassium | 10 mg10mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 22 iron |
| vit A | 33 vit A |
| folate | 44 folate |
- Preparation time: 10 minutes Chill: 30 minutes
- Total time : 16 minutes
Ingredients
- 1 cup unsalted butter , softened1 cup unsalted butter, softened
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 2 tsp finely grated lemon rind 2 tsp finely grated lemon rind
- 1/2 tsp salt 1/2 tsp salt
- 1-3/4 cups all-purpose flour 1-3/4 cups all-purpose flour
- 1/4 cup rice flour 1/4 cup rice flour
- 3 tbsp poppy seeds 3 tbsp poppy seeds
- 1/4 tsp baking powder 1/4 tsp baking powder
Preparation
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.
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.
Source : Canadian Living Holiday Cookbook: Fall 2010
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