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Lemon Poppy Seed Shortbread Recipe
|Butter||1 Cup (16 tbs), softened|
|Icing sugar||1 Cup (16 tbs)|
|Poppy seeds||2 Tablespoon|
|Grated lemon rinds||2 Tablespoon|
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||2 Tablespoon|
Serving size: Complete recipe
Calories 3589 Calories from Fat 1731
% Daily Value*
Total Fat 198 g304.2%
Saturated Fat 117.4 g586.8%
Trans Fat 0 g
Cholesterol 483.8 mg
Sodium 41.4 mg1.7%
Total Carbohydrates 433 g144.4%
Dietary Fiber 15.8 g63.1%
Sugars 228.8 g
Protein 34 g67.2%
Vitamin A 112.8% Vitamin C 65%
Calcium 56.5% Iron 82.5%
*Based on a 2000 Calorie diet
Gradually blend in flour.
Gather dough into ball; chill for 30 minutes if sticky.
On lightly floured surface, roll out dough to 1/4 inch (5 mm) thickness; cut into 2 inch (5 cm) rounds and place on ungreased baking sheets. (Or, press dough into 9 inch/2.5 L square cake pan; prick surface all over with fork.)
Sprinkle with granulated sugar.
Bake in 300Â°F (150Â°C) oven for 20 to 25 minutes for cookies, or 35 minutes for square, or until set and very faintly browned.
Let cookies cool on rack, or let large square cool in cake pan before cutting into bars. (Shortbread can be stored in airtight containers for up to 5 days or frozen for up to 1 month.)