Lemon Poppy Seed Cookies
These are French shortbread cookies with a distinct sandy, melt-in-your-mouth texture. The flavor is a combination of rich butter, bright lemon, and a mild crunch from the poppy seeds. The dough is simple to prepare and can be made ahead of time.
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Ingredients
- 3 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 teaspoon salt
- 4 1/2 tablespoons poppy seeds
- 3/4 cup unsalted butter 1 1/2 sticks, very cold and cubed
- Zest from 1 large lemon
- 1 1/2 tablespoons fresh lemon juice
- 1 large egg plus 1 egg yolk, at room temperature
Instructions
- Whisk flour, sugar, salt, and poppy seeds in a large bowl.
- Add cold butter cubes, lemon zest, and juice. Work into flour mixture until sandy with some pea-sized butter pieces.
- Beat egg and yolk, add to mixture. Mix just until dough forms.
- Form dough into disk, wrap in plastic. Chill 30 minutes.
- Roll chilled dough on floured surface to 1/4-inch thickness.
- Heat oven to 350°F. Line baking sheet with parchment.
- Cut shapes with cookie cutter, transfer to baking sheet 1-inch apart.
- Prick each cookie with fork.
- Bake 12-15 minutes until edges are light golden.
- Cool 5 minutes on sheet, then transfer to wire rack.
Notes
Store in airtight container. Flavor improves after 1-2 days.
Tried this recipe?Leave a comment below & let me know!