Shortbread always reminds me of Christmas because it’s often when I enjoy an
indulgence of its scrumptious buttery goodness. Dressed up with cocoa
powder, cherries, chocolate, toffee or zest, these little melt in your mouth
wonders are always delicious. Whether you whip, roll, slice or spritz it,
shortbread is incredibly versatile and offers up an array of applications for
dressing up a cookie tray. This variation includes poppy seeds for a crunchy
texture and lemon zest for a burst of lemony flavour that is very clean and
refreshing. I’ve been making these for a couple of years now and though I
usually make them at Christmas, they really do work at any other time of the
year. As a snack or served with tea to unexpected guests, these just
popped out of the freezer treats, are always in season.
Lemon Poppy Seed Shortbread
1 cup (250 ml) butter, softened
I cup (250 ml) confectioners (icing) sugar
2 tablespoons (25 ml) poppy seeds
2 tablespoons (25 ml) grated lemon rind
2 cups (500 ml) all-purpose flour
2 tablespoons (25 ml) granulated sugar
In a bowl, cream together butter and confectioners sugar until fluffy; stir in
poppy seeds and lemon rind. Gradually blend in flour.
Gather dough into a ball and chill for a minimum of 30 minutes or divide in
half and flatten into 2 discs if you’re in a hurry.
On a lightly floured surface, roll out the dough to 1/4-inch thickness (5 mm);
cut into 2-inch (5 cm) rounds and place directly onto an ungreased baking
sheet or on a sheet of parchment.
Bake at 300° F (150°C) oven for 20 – 25 minutes or until very faintly brown
around the edges. Let cookies cool on a rack. These cookies can be stored in
an airtight container for up to 5 days or frozen for up to 1 month.) Makes
about 40 cookies.