Lemon Poppy Seed Shortbread?

Question

I had a recipe for these a few years back when I bought my shrtbread molds, but have lost it somewhere. Does anyone have the recipe? Looking for any other good recipes for shortbread too! Thanks~

Answer 1

Lemon Poppy Seed Shortbread

INGREDIENTS
3/4 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon poppy seeds
1 tablespoon lemon juice
1 1/2 cups all-purpose flour
2 teaspoons sugar

DIRECTIONS
In a mixing bowl, cream butter and confectioners' sugar. Stir in poppy seeds and lemon juice. Gradually add flour; mix well. Divide dough into four portions. On a lightly floured surface, roll out each portion into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges. Prick dough with a fork. Sprinkle with sugar.
Bake at 325 degrees F for 20-25 minutes or until golden. Cool for 4 minutes before removing to wire racks. Break into wedges when cool.

Answer 2

Since you already have the Lemon Poppy seed, here's another.

Cherry Shortbread Cookies
1 cup all-purpose flour
1/2 cup confectioners' sugar
1/2 cup cornstarch
1/2 cup chopped cherries
1 cup butter

Preheat oven to 300 degrees F (150 degrees C).
Cream butter and confectioners' sugar together. Add the cornstarch and flour and mix well. Stir in the chopped cherries. Drop teaspoonfuls of the dough onto a cookie sheet then press with tines of a floured fork.
Bake at 300 degrees F (150 degrees C) until lightly golden, about 10 to 15 minutes.

Answer 3

45 min 20 min prep
Change to: dozen US Metric
1/2 cup confectioners' sugar
3/4 cup butter, softened (no substitutes)
1 tablespoon poppy seeds
2 tablespoons lemon juice
1 1/2 cups flour
2 tablespoons sugar

1. Preheat oven to 325°F.
2. Cream confectioners' sugar and butter together until fluffy.
3. Stir in poppy seeds and lemon juice.
4. Gradually add flour and mix well.
5. Divide dough into 4 equal portions and roll each into a 4 inch circle on a lightly-floured surface.
6. Transfer each dough portion to an ungreased cookie sheet; cut each circle into 6 wedges.
7. Prick each wedge several times with a fork and sprinkle with sugar.
8. Bake for about 20-25 minutes or until golden.
9. Cool for 4-5 minutes before moving to wire racks to cool completely.
10. When cool, break each circle apart into wedges.

Answer 4

ROCKY HILL CINNAMON SHORTBREAD HEARTS

2 c. unsalted butter, softened
4 c. all-purpose flour
1 1/4 c. confectioners' sugar
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt

In a large mixing bowl, cut butter into flour with 2 knives until mixture resembles coarse crumbs. With your hands or a rubber spatula, work in confectioners' sugar, baking powder, cinnamon and salt until well mixed.
Pinch off dough and pat into lightly oiled heart-shaped, cast-iron molds or other small baking molds. Bake in a preheated 325 degree oven for 45 minutes, or until golden. Let cool in molds for 20 minutes, then turn out onto racks to finish cooling. Store in airtight containers. Makes about 2 dozen cookies.

Answer 5

heres a website with alot of good lemon poppy seed shortbread recipes.why don't you try some of them:

Answer 6

* Exported from MasterCook

CHOCOLATE TOFFEE SHORTBREAD (MILLIONAIRE'S SHORTBREAD !!)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SHORTBREAD-----
175 g Butter (6 oz)
175 g Granulated sugar (6 oz)
225 g Plain flour (8 oz)
60 g Cornflour (cornstarch) (2oz)
1 t Baking powder
-----CARAMEL-----
175 g Granulated sugar (6 oz)
175 g Butter (6 oz)
450 g Condensed milk (15 oz)
1 tb Syrup
Few drops of vanilla extract
-----TO FINISH-----
175 g Dark plain (semisweet)
-- chocolate

a) Shortbread

Cream together the butter and sugar, beating very well. Sift together the
flour, cornflour and baking powder and beat into the butter and sugar.

Spread the mixture in a 30 cm (12 in) long baking tin, about 4 to 5 cm ( 1
to 2 in) deep and smooth even. Bake in a preheated oven, 180 oC (350 oF)
for 20 minutes (or until golden brown). Take the tin out of the oven and
set aside to cool for 10 minutes while you make the caramel.

b) Caramel

Put all the ingredients for the caramel - except the vanilla - into a
saucepan. Over a moderate heat, stir until the butter has melted and the
sugar dissolved completely. Then bring the mixture to the boil and boil for
5 to 7 minutes.

Take the pan off the heat, stir in the vanilla and continue stirring for
2-3 minutes to cool it slightly. Then pour it over the shortbread.

Leave to cool completely.

To finish, melt the chocolate over hot water (no overheat !!) and pour it
over the caramel layer.

When it is cool, mark into squares with a sharp knife (makes 12 - 16).

Store in airtight container.
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---------- Recipe via Meal-Master (tm) v8.05

Title: Tangerine Shortbread
Categories: Cookies
Yield: 32 servings

2 c Unsalted butter; softened
1 c Sugar (superfine)
3 tb Frozen tangerine juice
Concentrate; thawed
1 tb Fresh tangerine or orange
-peel
Orange part only
4 1/2 c All-purpose flour; sifted

Cream butter and sugar until light and fluffy. Stir in tangerine juice
and peel. Add flour; mix well. Divide dough in half. Press each portion
evenly into greased and flour 8-inch round cake pan. Decorate edges by
crimping or pressing with tines of fork. Prick with fork to score top into
pie-shaped wedges.
Bake on center rack in preheated 325-degree oven 20 to 25 minutes,
until shortbread is golden and edges are light brown. Remove from oven and
cut into wedgesalong fork scored lines. Cool completely in pan. Makes 32
cookies.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Honey Shortbread
Categories: Cookies
Yield: 24 servings

1 c Butter
1/3 c Honey
1 ts Vanilla
2 1/2 c Flour
3/4 c Pecans; chopped

Preheat oven to 300 degrees. In large bowl, with electric mixer at medium
speed, beat butter, honey and vanilla until light and fluffy. Add flour, 1
cup at a time, beating well after each addition (if dough becomes to stiff,
knead in remaining flour by hand). Add nuts and blend well.
Pat dough into shortbread mold or ungreased 9-inch cast-iron skillet.
Score surface of dough with knife, dividing into 24 wedges. With fork,
prick deeply into score marks. Bake 35 to 40 minutes until very lightly
browned. Cool in pan on wire rack 10 minutes. Remove shortbread from pan;
cut into wedges while warm. Cool completely.

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