This buttery shortbread perfectly combines the nuttiness of poppy seeds and the citrus spark of fresh lemon. Not too sweet and not too citrus-y, this shortbread is great for both breakfast and light dessert.
3/4 cup unsalted butter, room temperature
1/2 cup confectioner’s sugar
1 tbsp. poppy seeds
1 tbsp. freshly squeezed lemon juice
1 tsp. lemon zest
1 1/2 cups all-purpose flour
Granulated sugar for sprinkling
Preheat oven to 325 F.
In the bowl of a standing mixer, cream butter and sugar together. Add poppy seeds, lemon juice, and lemon zest and continue creaming. Add flour 1/2 cup at a time; mix till dough forms.
Line baking sheets with parchment. Divide dough into quarters. Roll each piece of dough out into a 4-inch circle. Place dough circles on prepared baking sheets. Cut each circle into 6 wedges. Prick wedges 2-3 times each with a fork and sprinkle with granulated sugar.
Bake at 325 F for 20-25 minutes until golden. Cool for 5 minutes on baking sheets, then remove to wire racks to cool completely. Separate cookies when cool and store in an airtight container at room temperature.