Lemon–Poppy Seed Shortbread
You can prepare the shortbread dough in advance, shape it into a log 2 inches in diameter, wrap it tightly in plastic wrap, and store in the refrigerator for up to 2 days or in the freezer for up to 2 months. When ready to bake, thaw the dough overnight in the refrigerator, cut the log into slices 1/4 inch thick and bake at 350°F until barely golden brown, about 10 minutes.
Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 Tbs. (1 stick) plus 3 Tbs. unsalted butter
- 1/2 cup confectioners’ sugar
- 2 tsp. finely grated lemon zest
- 1 1/2 cups plus 2 Tbs. all-purpose flour
- 2 Tbs. poppy seeds
- Pinch of salt