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Lemon Poppy Seed Shortbread Cookies

Lemon Poppy Seed Shortbread Cookies




3 -1/2 dozen cookies


1 hour 50 minutes


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  • 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



  1. 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.
  2. 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).
  3. 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.

RECIPE NOTE: For European-style shortbread, turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8 inches. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above.


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