These Lemon Poppyseed Shortbread Cookies are your favorite breakfast muffin baked to perfection...cookie style!
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.