Iced Lemon Poppy Seed Shortbread Cookies Recipe
Prep Time:
2 hours
Cook Time:
12 minutes
Servings:
14 cookies
Ingredients
  • 56 grams (about ¼ cup) caster sugar
  • Zest and juice of 1 lemon, divided
  • 170 grams (about ¾ cup) all-purpose flour, sifted
  • 1 tablespoon cornstarch
  • 113 grams (½ cup or 1 stick) salted butter, chilled and cubed or grated
  • 2 teaspoons poppy seeds
  • 1 cup confectioners' sugar
Directions
  1. Add caster sugar and lemon zest to a large bowl.
  2. Using your fingers, massage the lemon zest into the sugar for 30 seconds, until fragrant.
  3. Add flour, cornstarch, and cold butter to the bowl.
  4. Using your hands, rub the butter into the dry ingredients until a crumbly dough forms.
  5. Add poppy seeds and mix until a smooth dough ball forms. Wrap the dough in plastic and place into the fridge for an hour to chill.
  6. Meanwhile, preheat the oven to 350 F.
  7. Line a baking sheet with parchment paper.
  8. Using a rolling pin or your fingers, roll or press out the dough on a clean, floured surface.
  9. Use a 2 ⅔-inch round cookie cutter to cut out 14-16 shortbread cookies.
  10. Transfer cookies to the prepared baking sheet and place into the fridge to chill for 15 minutes.
  11. Bake cookies for 12-14 minutes, until just beginning to turn golden at the edges.
  12. Remove cookies from the oven and allow to cool completely.
  13. Meanwhile, in a small bowl, whisk the confectioners' sugar and reserved lemon juice into a smooth icing.
  14. Using a spoon or squeeze bottle, drizzle lemon icing over the cooled cookies.
  15. Allow icing to set for 20 minutes before serving the cookies.