Poppy Seed Shortbread Cookies

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Shortbread cookies are buttery, crumbly, and delicious. They’re easy to make but chilling the dough is crucial, or the cookies will spread in the oven. They’ll still taste good but they won’t be as pretty. I use a 2-inch, scalloped edge cookie cutter, but you can cut plain circles or cut them into squares or rectangles. I even think they taste better the next day. Give them a try.

Poppy Seed Shortbread Cookies
 
The key to keeping shortbread cookies from spreading in the oven (because of the high butterfat content) is to keep the dough chilled before you cut the cookies, and then chilling the cut cookies before baking. I think they taste better even the next day. This recipe makes 16 (2-inch) cookies)
Ingredients:
  • 2 sticks (8 ounces) unsalted butter, chilled
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 2 cups + 2 tablespoons all-purpose flour
  • 1-1/2 tablespoons poppy seeds
  • ¼ teaspoon fine sea salt
Method:
  1. Cut the butter into chunks and place in a stand mixer and mix on low for about 30 seconds to soften the butter. Add the sugar and vanilla. Mix on low for 30 seconds, and then on medium-high until light and fluffy, about 3 to 4 minutes, scraping down the sides of the bowl a couple times.
  2. Whisk the flour, poppy seeds and salt together in a medium bowl. Sprinkle half the flour mixture in the mixer and mix on low until just combined. Add the remaining half and mix just until combined. The dough will look crumbly but will hold together when pinched.
  3. Scrape the dough onto a sheet of plastic wrap. Top with another sheet of plastic and roll and form the dough into a rectangle about 11 X 7 inches and ¼-inch thick. Wrap tight and chill for at least 2 hours or overnight.
  4. Heat the oven to 350 degrees. Pull the dough from the refrigerator and let rest about 5 minutes.
  5. Cut the dough into 16 cookies with a 2-inch round cookie cutter. Refrigerate cookies for 15 minutes or place in the freezer for 5 to 10 minutes to firm up the dough.
  6. Place on a lined baking sheet about 1-inch apart and bake until lightly golden brown on the edges, about 18 to 20 minutes, rotating the pan half way through. Cool 15-20 minutes before serving.

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