POPPY SEED SHORTBREADS
Categories Cookies Dessert Bake Easter Spring Poppy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 34 cookies
Number Of Ingredients 8
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Beat together butter, sugar, vanilla, and salt in a bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, then add flour and poppy seeds and mix until just combined.
- Transfer dough to plastic bag and pat out dough to size of bag. Press out excess air and seal bag. Roll out dough with a rolling pin to flatten evenly and to fill bag (dough will be about 1/4 inch thick). Freeze dough on a baking sheet until firm, at least 20 minutes.
- Open bag and cut apart along seams, reserving bag for rolling scraps. Cut out as many ovals as possible with cookie cutter, reserving scraps, and transfer to 2 ungreased large baking sheets, arranging about 1/2 inch apart. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 16 to 20 minutes total. Cool cookies on sheets on racks 5 minutes, then transfer with a spatula to racks to cool completely.
- Gather and reroll scraps using reserved plastic bag (to keep dough from sticking), then cut out and bake more cookies in same manner.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mohammed Moshim
[email protected]These shortbreads are delicious! I love the combination of poppy seeds and lemon zest. They're the perfect treat for any occasion.
Abid Hasnine
[email protected]I thought these shortbreads were just okay. They were a bit too sweet for my taste and the poppy seeds were a bit overpowering.
Ratul Methu
[email protected]These shortbreads were a bit of a disappointment. They were dry and crumbly, and they didn't have much flavor.
Brallan Portillo
[email protected]I'm so glad I found this recipe! These shortbreads are amazing and I'm definitely going to be making them again.
Gulbaz Waseem
[email protected]These shortbreads are the perfect afternoon snack. They're light and airy, and they pair perfectly with a cup of tea.
Patrick PHD
[email protected]I love the way these shortbreads look! They're so delicate and elegant.
Wyatt Graham
[email protected]These shortbreads are delicious, but they're a bit crumbly. I think I might try chilling the dough for longer next time.
Piyaara Pakistan
[email protected]I had some trouble getting the shortbreads to hold their shape. I think I might have overmixed the dough.
Ali Bhutta
[email protected]These shortbreads are a bit too sweet for my taste, but they're still good. I might try reducing the amount of sugar next time.
Eric Fulton
[email protected]I'm not a huge fan of poppy seeds, but I really enjoyed these shortbreads. The lemon zest really balances out the flavor.
arpit dulal
[email protected]These shortbreads are so easy to make and they taste amazing. I love the combination of poppy seeds and lemon zest.
He call me Moto
[email protected]My family loved these shortbreads! I made them for a special occasion and they were gone in no time. I'll definitely be making them again.
Adam ff
[email protected]I've made these shortbreads several times now and they always turn out perfect. They're the perfect balance of sweet and savory.
Kylie Dodd
[email protected]These shortbreads were a hit at my last dinner party! They're so easy to make and they taste delicious.