Lemon Poppy Seed Shortbread Cookies

🧂 Ingredients

• 1 cup butter,

  softened
• 1/2 cup powdered sugar
• 2 lemons,

  zested
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons poppy seeds
• 1/2 teaspoon fine sea salt
• 1 cup powdered sugar
• 2 tablespoons lemon juice

Instructions

• 1 Preheat the oven to 350° F and line a baking sheet with parchment paper.
• 2 In the bowl of a stand mixer or with an electric mixer, cream together the
  butter, sugar, and lemon zest until light and creamy. Mix in the vanilla.
• 3 Add the flour, sea salt, and poppy seeds and mix until just combined. Be careful
  not to overmix the dough. Form into a disc shape and wrap in plastic wrap. Chill
  for 15 minutes while the oven preheats.
• 4 On a lightly floured surface, roll the chilled dough to 1/4-inch thickness. Cut
  into 2-inch rounds with a biscuit cutter or even a glass. Transfer to prepared
  baking sheet 1 inch apart.
• 5 Bake for 12-14 minutes, or until lightly browned around the edges. Cool on the
  sheet pan for 5 minutes before transferring to a wire rack to cool.
• 6 Once cooled, you can glaze the shortbread cookies by whisking together the
  powdered sugar and lemon juice. Increase either the powdered sugar or lemon
  juice to reach desired consistency. Let set for about 15 minutes before serving.

Nutrition Info