POPPY SEED SHORTBREAD
Take buttery shortbread cookies to another level by adding delicious and nutritious poppy seeds.
Provided by Yoly
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine flour, butter, confectioners' sugar, poppy seeds, vanilla extract, and salt in the bowl of a food processor; pulse to combine. Dough will be dry and crumbly.
- Press dough into a 11x7-inch baking pan. Pierce entire surface with a fork to prevent the dough from rising during baking.
- Bake in the preheated oven until edges start to turn slightly brown, 30 to 40 minutes.
- Remove shortbread from pan and cut into 12 equal-sized bars while still warm. Place on a wire rack to cool.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 15 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 9.8 g, Sodium 157.8 mg, Sugar 6.9 g
EASY RUSTIC POPPY SEED SHORTBREAD COOKIES
You can bake these cookies in a 9-inch cake pan, a 9-inch springform or tart pan. If you don't have any of those, move up to a 10-inch (8-inch will make the cookies too thick). If baked in a 10-inch pan, cookies will be thinner, so cooking time will be less. Watch closely!
Provided by Jennifer
Categories Snacks
Time 45m
Number Of Ingredients 6
Steps:
- Prepare a 9-inch baking pan by greasing lightly with butter and lining the bottom with a round of parchment paper. (*Note: if using a pan without a removable bottom, I find it handy to leave a little 2-inch "tab" on the edge of the round of parchment that's going on the bottom of the pan, to make removal from the pan even easier!). Set aside.
- Using an electric mixer, beat the butter and sugar until creamy and smooth, about two minutes. Add the vanilla and beat well.
- In a separate medium bowl, combine the flour, poppy seeds, and salt. Add the dry ingredients to the butter mixture and mix until mixture is moistened and comes together into a rough dough.
- Press dough evenly into prepared pan, then poke the dough with a fork 8-10 times, evenly around the dough. Cover with plastic wrap and place in the refrigerator for at least 2 hours to chill.
- Preheat oven to 300° F. Remove pan from refrigerator and place directly into pre-heated oven. Bake until set and firm, about 40 minutes. (*Note: shortbread should look dry on top. Don't judge by the edges, as they will begin to brown quite early and don't necessarily reflect the done-ness of the rest of the pan. Look for the top of the shortbread to begin to turn ever-so-slightly golden).
- Remove from oven and leaving shortbread in pan and using a sharp knife, immediately cut shortbread in to 12 wedges. Leave to cool completely in the pan, then remove shortbread from pan.
Nutrition Facts : Calories 252 kcal, Carbohydrate 23 g, Protein 2 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 82 mg, Sugar 7 g, ServingSize 1 serving
POPPY SEED SHORTBREADS
Categories Cookies Dessert Bake Easter Spring Poppy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 34 cookies
Number Of Ingredients 8
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Beat together butter, sugar, vanilla, and salt in a bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, then add flour and poppy seeds and mix until just combined.
- Transfer dough to plastic bag and pat out dough to size of bag. Press out excess air and seal bag. Roll out dough with a rolling pin to flatten evenly and to fill bag (dough will be about 1/4 inch thick). Freeze dough on a baking sheet until firm, at least 20 minutes.
- Open bag and cut apart along seams, reserving bag for rolling scraps. Cut out as many ovals as possible with cookie cutter, reserving scraps, and transfer to 2 ungreased large baking sheets, arranging about 1/2 inch apart. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 16 to 20 minutes total. Cool cookies on sheets on racks 5 minutes, then transfer with a spatula to racks to cool completely.
- Gather and reroll scraps using reserved plastic bag (to keep dough from sticking), then cut out and bake more cookies in same manner.
LAVENDER AND POPPYSEED SHORTBREAD
Light and delicate, these are perfect with earl grey tea. Please make sure lavender flower are picked yourself, or make sure bought ones are unsprayed!
Provided by sophieellis
Time 30m
Yield Makes 20 biscuits
Number Of Ingredients 0
Steps:
- Grease three large baking trays. Put the butter and lavender flowers into a bowl and beat together (this releases the lavender flavour most effectively)
- Beat in the sugar and poppyseeds, then when combined, stir in the flour. When mixed thoroughly, knead a little with your hands until smooth.
- Divide the mixture into two and roll into two 'sausages' around 6" long. Wrap in cling-film and chill in the fridge until firm.
- Preheat oven to 160C. Cut each sausage into around 10 slices and place them on the baking trays, allowing a little room for spread. Bake for 10-15 minutes until the shortbread is pale golden brown at the edges. Lift off the baking tray with a fish slice and leave on a wire rack to cool completely before eating.
LEMON POPPY SEED SHORTBREAD COOKIES
Make and share this Lemon Poppy Seed Shortbread Cookies recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 45m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Cream confectioners' sugar and butter together until fluffy.
- Stir in poppy seeds and lemon juice.
- Gradually add flour and mix well.
- Divide dough into 4 equal portions and roll each into a 4 inch circle on a lightly-floured surface.
- Transfer each dough portion to an ungreased cookie sheet; cut each circle into 6 wedges.
- Prick each wedge several times with a fork and sprinkle with sugar.
- Bake for about 20-25 minutes or until golden.
- Cool for 4-5 minutes before moving to wire racks to cool completely.
- When cool, break each circle apart into wedges.
Nutrition Facts : Calories 95.3, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 51, Carbohydrate 9.7, Fiber 0.3, Sugar 3.6, Protein 0.9
LEMON POPPY SEED SHORTBREAD
Grace Yaskovic from Branchville, New Jersey picks poppy seeds to perk up her lemony cookies. "A sprinkling of sugar adds a sparkling sweetness," she notes.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a bowl, beat butter and confectioners' sugar until blended. Beat in poppy seeds and lemon juice. Gradually beat in flour., Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges, but do not separate. Prick tops with a fork. Sprinkle with sugar., Bake 20-25 minutes or until light brown. Cool on pans 10 minutes. Transfer shortbread to a cutting board; recut into wedges. Cool on a wire rack.
Nutrition Facts :
LEMON POPPY-SEED SHORTBREAD BARS
Categories Mixer Dessert Bake Lemon Poppy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 cookies
Number Of Ingredients 7
Steps:
- In a bowl with an electric mixer cream the butter with 1/2 cup of the confectioners' sugar and beat the mixture until it is light and fluffy. Beat in the zest and the vanilla, add the poppy seeds, the flour, and the salt, and beat the mixture until it is just combined. Press the mixture evenly into a buttered 8-inch-square baking pan and bake it in the middle of a preheated 300°F. oven for 30 to 35 minutes, or until it is pale golden. Let the shortbread cool in the pan on a rack for 10 minutes, cut it into 24 bars, and let the bars cool completely in the pan. Sprinkle the bars with the additional confectioners' sugar.
ALMOND POPPY SEED SHORTBREAD
Good, flaky delicate flavor. The poppyseed add a nice texture. It's not overly sweet. I decided to add the poppyseed and almond flavor to my shortbread cookies one day and was pleasantly surprised.
Provided by Ruth Tisdale
Categories Dessert
Time 30m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 7
Steps:
- Cream together the butter, sugar, cream cheese, poppyseed and almond extract.
- Add the flour and blend well.
- Roll the dough into balls and press down with the palm of your hand to desired size.
- The cookies will not spread.
- Place a sliced almond on top for accent.
- Bake at 350* for 15 minutes.
HALLOWEEN SHORTBREAD POPPY SEED COOKIE FINGERS
Creepy Halloween fingers with bloody nails and liver spots! This poppy seed shortbread recipe adds some nice liver spots to the fingers. If you use red or purple jam to adhere the almond slivers, it will give them an added bloody look. Can be stored in an airtight container for up to 4 weeks.
Provided by Bratz
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h7m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, poppy seeds, baking powder, and salt together in a bowl.
- Beat butter and sugar together in a stand mixer until light and fluffy, 3 to 5 minutes. Beat in vanilla extract and whiskey. Add the flour mixture; beat until dough is just combined and crumbly.
- Chill dough in the refrigerator until set, about 10 minutes.
- Divide dough into 4 portions. Roll 1 portion of dough into a tube on a floured work surface; cut into 1-inch pieces. Place onto prepared baking sheet. Repeat with remaining dough. Flatten dough pieces to about 2 inches long and 3/4-inch wide.
- Press the flat side of a butter knife into 1 end of the dough pieces to make a small dent; dot with jam. Place almond slivers onto jam. Score 2 sets of slits with a knife to create knuckles.
- Bake in the preheated oven until golden, about 7 minutes. Cool for 10 minutes before transferring to a wire rack to cook completely, about 20 minutes.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 8.8 g, Cholesterol 8.1 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 48.1 mg, Sugar 3.7 g
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