These Lemon Poppyseed Shortbread Cookies are your favorite breakfast muffin baked to perfection...cookie style!
- 1 cup unsalted butter, softened
- 1/2 cup confectioners' sugar, sifted
- 4 tsp. freshly grated lemon zest
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 Tbsp. poppyseeds
- 1/4 tsp. sea salt
-
Preheat oven to 350 degrees. Place rack in middle of oven. Line two large baking sheets with parchment paper.
-
In the bowl of a stand mixer fitted with paddle attachment, cream butter and confectioners' sugar together until light and fluffy, about 2 minutes. Add lemon zest and vanilla and beat until combined.
-
Add the flour, poppyseeds and salt and beat until just combined. Do not overmix. Form the dough into a disk and wrap in plastic wrap. Place in refrigerator for 15 minutes.
-
Remove from fridge and place on lightly floured surface. Roll dough out to about 1/4-inch thickness. Cut with 2-inch round cookie cutter. Transfer to prepared sheets placing 1 inch apart. Place sheets in refrigerator for 15 minutes.
-
Remove from refrigerator and bake, one sheet at a time, for 12-14 minutes or until lightly browned around the edges. Let cool on sheet for 5 minutes, then remove to wire rack over a piece of parchment to cool completely. Repeat with remaining dough until you've used it all.