Saturday, January 16, 2010

Lemon Poppy Seed Shortbread Cookies

You can buy citric acid crystals at a cake decorating store, they add a nice pucker effect.
If you want to make a chocolate chip version, use 1 bage of mini-chocolate chips, omit the lemon oil, replace it with almond extract and omit the poppy seeds and citric acid crystals.

2 ½ c. butter, softened
2 ¼ c. powdered sugar
2 ½ Tbsp. lemon oil
4 c. flour
9 Tbsp. cornstarch
½ tsp. salt
Several Tbsp. poppy seeds
Coarse grain sugar
Citric acid crystals

1. Preheat oven to 350°. Combine butter, powdered sugar, lemon oil and poppy seeds. Beat at medium speed, scraping the sides of the bowl often, till creamy. Reduce speed to low, add flour, cornstarch and salt. Beat until well mixed. Pat dough into an ungreased 15X10X1 inch jelly roll pan. Sprinkle with coarse grain sugar and citric acid crystals.
2. Bake for 15-20 minutes or until edges are lightly browned. Immediately cut into squares, rectangles or triangles. Remove from pan when cooled.

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