Lemon Poppy Seed Shortbread Cookies
Preheat oven to 300°F. Mix butter, sugar, lemon peel and poppy seeds thoroughly using an electric mixer. Gradually blend in flour and corn starch. Form dough into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat-bottomed drinking glass (dipped in sugar to prevent sticking).
Ingredients
- 1 cup butter, softened (no substitutions)
- 1/2 cup sugar
- 2 teaspoons lemon peel
- 1 teaspoon poppy seed
- 2 cups flour
- 1/4 cup Fleischmann's® Corn Starch
Method
Preheat oven to 300°F. Mix butter, sugar, lemon peel and poppy seeds thoroughly using an electric mixer. Gradually blend in flour and corn starch.
Form dough into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat-bottomed drinking glass (dipped in sugar to prevent sticking).
Bake at 300°F for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to wire rack to cool completely.
