Poppy Seed Shortbread
Poppy Seed Shortbread
I love these cookies rolled a little thicker (1/2-inch or so) and cut into 2-inch squares with a knife. If you're in a hurry, roll the dough between paper right after mixing and then put the it in the freezer instead of the fridge until firm (10 or 15 minutes). Cut and bake.
ingredients
1 cup unsalted butter, softened
3/4 cup icing (confectioners) sugar
1 1/2 tsp. vanilla extract
2 cups all-purpose flour, sifted
1 1/2 tablespoons poppy seeds
1/2 tsp. salt
method
Using an electric mixer, beat the butter and sugar until creamy and smooth, about two minutes. Add the vanilla and beat well.
In a bowl, combine the flour, poppy seeds, and salt. Add the dry ingredients to the butter mixture and mix until combined. Form the dough into a disk and, wrap in plastic wrap and chill for at least 3 hours and up to 3 days or freeze for up to 2 months.
Preheat oven to 300° F. Roll the dough between two sheets of waxed or parchment paper to a 1/4-inch-thick rectangle. return dough to refrigerator for an additional 30 minutes. Cut the shortbread into shapes with a two-inch cookie cutter, or use a knife to cut into squares, and place 1 inch apart on parchment-lined baking sheets. Do not reroll scraps, if using cookie cutter. Prick shortbread with a fork and bake until pale golden all over, 23 to 25 minutes (a little longer if you made them thicker). Cool on a wire rack.
Variation: Replace the poppy seeds with about 3 Tbsp. of very finely chopped pecans (I just run them through the food processor) for a lovely pecan shortbread.
Adapted from Claudia Fleming, The Last Course
http://www.fortysomething.ca/2009/12/poppy_seed_shortbread.php