Poppyseed Shortbread

By garciamoss

These sweet, crumbly cookies get a bit of color and texture from delicate poppyseeds. Don’t worry if they break a bit while cutting. Crumbled, they make a great topping for ice cream.

Ingredients

• 5 oz. (10 Tbs.) unsalted butter, softened
• 1 oz. (1/4 cup) confectioners’ sugar
• 1-1/2 Tbs. granulated sugar
• 2 tsp. poppyseeds
• 5-1/2 oz. (1-1/4 cups) unbleached all-purpose flour

Details

Adapted from finecooking.com

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 300°F. Lightly butter an 8-inch-square baking dish.

In a medium bowl, stir the butter, sugars, and poppyseeds with a silicone spatula or wooden spoon until creamy. Gradually add the flour, 1/4 cup at a time, until combined. Add about 3 tsp. water, 1 tsp. at a time, just until a soft, tacky dough forms. Do not overmix. Using your fingers, press the dough into the baking dish (don’t worry if it isn’t completely even).

Bake until pale golden in the center and slightly darker around the edges, 50 to 60 minutes. Transfer to a rack and let sit until cool enough to handle. Run a knife around the edge of the baking dish to loosen the shortbread, then gently invert to remove it. Score with a knife or bench scraper at 1/2-inch intervals to make 1/2-inch squares. When completely cooled, cut through.

Make Ahead Tips:
The cookies can be stored in an airtight container at room temperature for up to 5 days.