Lemon & Poppyseed Shortbread Cookies

Makes 16-18

Ingredients

• For the cookies

  • 113 gr unsalted butter, room temp

  • 50 gr powdered sugar, sifted

  • 1 large egg yolk

  • 2 lemon zest

  • 1 tbsp poppy seeds

  • 190 gr flour, plus more for dusting

  • Pinch of salt

• For the glaze

  • 1 lemon juice

  • 45 gr powdered sugar

• Equipment

  • Cookie Stamps

Instructions

1. In a large bowl, beat the butter, and powdered sugar for 2 minutes with a spatula or a hand mixer. Add egg yolk, lemon zest, and poppy seeds, mix to combine. Sift the flour and salt. Mix until it resembles cookie dough. Cover the dough with plastic wrap and leave it in the fridge for 30 minutes.

2. Prepare a baking sheet with parchment paper.

3. Lightly flour a clean surface and the rolling pin. Roll the dough into 1 cm/0.3 inch thickness. Dip the cookie stamps into some flour and press the dough with the stamps. Using a 6 cm/2.5 inch round cookie cutter, cut the edges of the cookies. Transfer cookies to the baking sheet. You can re-roll the dough one more time to make more cookies.

4. Preheat the oven to 180°C/350°F. Chill the cookies in the fridge for 15 minutes.

5. Bake for 10 minutes. Transfer them to a cooling rack to fully cool.

6. For the glaze, whisk the lemon juice with powdered sugar in a small and shallow bowl. Dip the cookies into the glaze and let them rest on the cooling rack to drip excess glaze. Enjoy!