Lemon-Poppy Seed Shortbread – a delicious recipe with unsalted butter, icing sugar, lemon juice, lemon zest, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream together the butter and the sugar with an electric mixer until creamy and smooth.
2
Add the lemon juice, zest and vanilla, beating well.
3
Combine the flour, seeds and salt.
4
Add to the butter mixture and mix until well combined.
5
Shape into a disc and wrap in plastic cling film.
6
Chill for at least 3 hours.
7
Preheat the oven to 300*F. Roll out the dough between two sheets of parchment or wax paper to a 1/4 inch thickness.
8
cut into shapes with a 2 inch cookie cutter and place on ungreased cookie sheets, 1 inch apart.
9
Prick all over with a fork, then bake until pale golden allover, 23 to 25 minutes.
10
Cool on a wire rack.
11
If desired you can glaze the cooled cookies with a simple sugar glaze.
715
kcal
Calories
47
g
Fat
69
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup unsalted butter, softened, ¾ cup icing sugar, 1 ½ teaspoons fresh lemon juice, 1 ½ teaspoons grated lemon zest, and more.
Yes, Lemon-Poppy Seed Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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