Best Poppy Seed Shortbreads Recipes

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POPPY SEED SHORTBREAD



Poppy Seed Shortbread image

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

1 cup all-purpose flour
1 cup cold butter, cut into small pieces
⅔ cup confectioners' sugar
2 teaspoons poppy seeds
½ teaspoon vanilla extract
¼ teaspoon salt

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

POPPY SEED SHORTBREAD PETTICOAT TAILS



Poppy Seed Shortbread Petticoat Tails image

I am a fan of shortbread, I love the crumbly, buttery goodness of shortbread. It's even pretty and trendy when poppy seeds are added into the mix. I do not suggest using a hand mixer unless you are extremely careful of the flour and powdered sugar. Please note this recipe uses a mould for shortbread.

Provided by thedailygourmet

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 55m

Yield 8

Number Of Ingredients 6

½ cup butter, softened
⅓ cup unsifted confectioners' sugar
½ teaspoon almond extract
1 cup unsifted all-purpose flour
½ teaspoon poppy seeds
cooking spray

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Cream butter in a bowl using a silicone spatula. Add confectioners' sugar and mix to combine. Mix in almond extract. Work in flour and poppy seeds. Turn dough onto an unfloured board and knead until smooth.
  • Spray a shortbread mould with non-stick spray. Put dough in the middle of the mould and press into the mould, working from the center to the edges. Prick the entire surface with a fork.
  • Bake shortbread in the preheated oven until the entire surface is lightly browned, 30 to 35 minutes.
  • Let shortbread cool in the mould for about 10 minutes. Flip mould over onto a wooden cutting board and use a sharp knife to cut into serving pieces while still warm.

Nutrition Facts : Calories 180.9 calories, Carbohydrate 17.2 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 82.1 mg, Sugar 5.2 g

POPPY SEED SHORTBREADS



Poppy Seed Shortbreads image

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

2 sticks (1 cup) unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 cups all-purpose flour
1/3 cup poppy seeds
Special Equipment
a 1-gal sealable plastic bag (not stand-up or pleated); a 2 1/2- by 1 1/2-inch fluted oval cookie cutter

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.

LEMON POPPY SEED SHORTBREAD COOKIES



Lemon Poppy Seed Shortbread Cookies image

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

1/2 cup confectioners' sugar
3/4 cup butter, softened (no substitutes)
1 tablespoon poppy seed
2 tablespoons lemon juice
1 1/2 cups flour
2 tablespoons sugar

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

ALMOND POPPY SEED SHORTBREAD



Almond Poppy Seed Shortbread image

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

4 1/2 cups flour
2 cups unsalted butter, softened at room temperat
1 1/4 cups sugar
2 tablespoons poppy seeds
2 tablespoons almond extract
1/3 cup cream cheese, softened
1/4 cup sliced almonds

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.

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