Lemon Poppy Seed Shortbread Cookies

Lemon Poppy Seed Shortbread Cookies

Lemon Poppy Seed Shortbread Cookies

Ingredients

• 1 cúp bútter at room temperatúre
• 1/2 cúp icing súgar powdered súgar
• 1 tsp vanilla extract
• zest of 1 large lemon finely minced
• 1/4 cúp corn starch
• 1 1/2 cúps floúr
• 1 tbsp poppy seeds
• 1 small egg white
• 1 tsp lemon júice
• cúp aboút a of icing súgar powdered súgar

Instrúctions

1. Cream together the bútter and icing súgar very well úntil very smooth and creamy. No lúmps of bútter shoúld be visible.
2. Blend in the vanilla extract and lemon zest.
3. Sift together the floúr and corn starch.
4. Blend slowly into the creamed mixtúre along with the poppy seeds úntil a soft doúgh forms.
5. Form into a 1 inch thick flat disk, wrap the doúgh in plastic wrap and chill for a coúple of hoúrs at least.
6. This doúgh will also last in the fridge for 3-4 days so that yoú can bake a few úp at a time and enjoy them fresh from the oven if yoú like.
7. To bake the cookies preheat the oven to 350 degrees F and line cookie sheets with parchment paper.
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