lemon poppyseed shortbreads

These crumbly morsels are a martha original. They are so stinkin' cute that I think I may have to make them for every holiday...

This recipe was handy because the shortbread dough can be frozen easily, although it doesn't 'thaw' like other cookie doughs though because of the... ahem... high butter content. It's a bit more work to roll into balls straight from the fridge, but totally doable.

makes 3 dozen cookies (I halved this recipe for about 16 cookies, which was perfect amid holiday baking overload)

1 cup unsalted butter, room temp
2 cups flour
3/4 teas salt
1/2 cup granulated (*or confectioners' sugar)

*I used granulated sugar, but apparently confectioners' sugar gives the cookies a finer texture

lemon poppyseed frosting:
1 cup confectioners' sugar
1/4 cup heavy cream
1 Tbs fresh lemon juice
1 teas poppy seeds

Sift together flour and salt in small bowl. In large bowl, cream butter until fluffy, 3-5 mins. Add sugar and contine to beat until very light and fluffy. Add flour mixture and beat on low until flour is just incorporated (dough sticks together.)

Roll dough into 1-inch balls and refrigerate for 20 minutes. Bake on cookie sheet until firm and barely starting to colour around the base of the cookie, 20-25 mins. Let cool completely on a wire rack.

Meanwhile, make frosting by whisking together the sugar, cream and lemon juice until smooth. Stir in poppy seeds.

When cookies are totally cool, dip top half of shortbread balls into frosting and let set on parchment. Store in an airtight container.

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