Lemon Poppyseed Cookie

By SMorrissey

Ingredients

• 1 stick Salted Butter, softened
• 1/3 cup Powdered Sugar
• 1 1/2 Tbsp Finely Minced Lemon Zest
• 1 1/4 cups All Purpose Flour
• 1 Tbsp Poppy Seeds
• 1 Tbsp Honey

Details

Servings 1
Adapted from cookie.betterrecipes.com

Preparation

Step 1

In a mixing bowl with an electric mixer, beat butter, powdered sugar, and lemon zest until light and fluffy. Add flour and poppy seeds, then mix until just combined. Add the honey and mix until the dough just comes together. With lightly floured hands, roll the dough into a 1-1/2 inch cylinder and wrap tightly in plastic wrap. Refrigerate until well chilled, at least 1 hour. When ready to bake, heat oven to 375 degrees. With a sharp knife, slice the dough evenly into 30 slices. Place the rounds, spaced 1 inch apart, on two ungreased baking sheets. Bake shortbread in the middle of oven for 5-6 minutes, or until the cookies are just starting to change color at the edges. Bake the cookies one baking sheet at a time, or rotate the pans halfway through baking. Remove from the oven and transfer cookies to a cooling rack. When cold, store between waxed paper in an airtight container.

Helpful Tips:

Cookies can be cut out with a round cutter instead of sliced before baking. Powdered sugar can be sprinkled over cookies after baking.

Recipe By: COOKINGDAD