Food recipes
Lemon Poppy Seed Shortbread Cookies
Lemon Poppy Seed Shortbread Cookies Ingredients: sugars, granulated butter, without salt spices, poppy seed lemon juice, raw wheat flour, white, all-purpose, unenriched sugars, granulated Directions: Preheat oven to 3...
Lemon Poppy Seed Shortbread Cookies
Ingredients:
sugars, granulated
butter, without salt
spices, poppy seed
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
Directions:
Preheat oven to 325F.
Cream confectioners' sugar and butter together until fluffy.
Stir in poppy seeds and lemon juice.
Gradually add flour and mix well.
Divide dough into 4 equal portions and roll each into a 4 inch circle on a lightly-floured surface.
Transfer each dough portion to an ungreased cookie sheet; cut each circle into 6 wedges.
Prick each wedge several times with a fork and sprinkle with sugar.
Bake for about 20-25 minutes or until golden.
Cool for 4-5 minutes before moving to wire racks to cool completely.
When cool, break each circle apart into wedges.
Ingredients:
sugars, granulated
butter, without salt
spices, poppy seed
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
Directions:
Preheat oven to 325F.
Cream confectioners' sugar and butter together until fluffy.
Stir in poppy seeds and lemon juice.
Gradually add flour and mix well.
Divide dough into 4 equal portions and roll each into a 4 inch circle on a lightly-floured surface.
Transfer each dough portion to an ungreased cookie sheet; cut each circle into 6 wedges.
Prick each wedge several times with a fork and sprinkle with sugar.
Bake for about 20-25 minutes or until golden.
Cool for 4-5 minutes before moving to wire racks to cool completely.
When cool, break each circle apart into wedges.