Poppy Seed Shortbread Cookies

poppy seed shortbread

I couldn’t stop thinking about shortbread after my recent Shortbread round-up, so I made up a batch the other night. They were perfect! All my in-house testers agreed. The perfect companion for a cup of tea. And they just get better the longer they sit. Not many cookies you can say that about!

Did you know (ya, you probably did but in case you don’t) … that recipes call for unsalted butter and then added salt because unsalted butter is just better butter. Those butter making folks need to use their very best butter for unsalted because it doesn’t have anything (like salt) to mask the flavour. So, especially for cookies, where butter is everything, be sure to use the best quality unsalted butter you can find. You’ll be glad you did when you taste them later!

And while I’m on the subject of baking and butter, if you (like me!) always forget to take the butter out of the fridge to soften, you can carefully soften it in the microwave. Place 1 cup butter on a plate and microwave for 15 seconds at 50% power. (Your microwave may vary slightly). You don’t want any butter to melt. Stop microwaving before you get there. If butter still seems too cold, just cut it into chunks and let sit at room temperature for 10 or 15 minutes. Alternately, you can grate the cold butter into a bowl with a box grater and let stand at room temperature until soft (doesn’t take too long).

Adapted from Claudia Fleming, The Last Course | Photo

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