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
POPPY SEED SHORTBREAD PETTICOAT TAILS
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
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
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
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 :
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.
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
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.
LEMON-POPPY SEED SHORTBREAD
This delicious shortbread is like a poppy seed pound cake made delicate, flat and crisp. Plan ahead as the dough needs to chill for 3 hours. Delicious served with a raspberry sorbet.
Provided by MarieRynr
Categories Dessert
Time 3h25m
Yield 20 cookies
Number Of Ingredients 8
Steps:
- Cream together the butter and the sugar with an electric mixer until creamy and smooth. Add the lemon juice, zest and vanilla, beating well.
- Combine the flour, seeds and salt. Add to the butter mixture and mix until well combined. Shape into a disc and wrap in plastic cling film. Chill for at least 3 hours.
- Preheat the oven to 300*F. Roll out the dough between two sheets of parchment or wax paper to a 1/4 inch thickness. cut into shapes with a 2 inch cookie cutter and place on ungreased cookie sheets, 1 inch apart. Prick all over with a fork, then bake until pale golden allover, 23 to 25 minutes.
- Cool on a wire rack.
- If desired you can glaze the cooled cookies with a simple sugar glaze.
Nutrition Facts : Calories 148.4, Fat 9.6, SaturatedFat 5.9, Cholesterol 24.4, Sodium 59.8, Carbohydrate 14.2, Fiber 0.4, Sugar 4.6, Protein 1.5
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POPPY SEED SHORTBREAD – A KITCHEN HOOR'S ADVENTURES
From akitchenhoorsadventures.com
Servings 18Total Time 1 hr 24 minsCategory Dessert-Cookies & MacaronsCalories 162 per serving
- Pulse the process until a coarse meal forms then turn the processor on until the dough begins to form.
- Add in the vanilla extract, poppy seeds, salt, and lemon zest (if using) and continue to process until the dough forms a ball.
LIME-POPPY SEED SHORTBREAD RECIPE - PILLSBURY.COM
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Servings 24Total Time 1 hr 10 minsCategory DessertCalories 120 per serving
- Heat oven to 325°F. In large bowl, combine powdered sugar and butter; beat until light and fluffy. Add poppy seed and lime peel; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well.
- Divide dough into 3 parts; shape each into ball. On ungreased cookie sheets, press or roll each ball of dough into a 5 1/2-inch round. With knife, cut each round into 8 wedges; leave wedges in place. Prick dough several times with fork.
- Bake at 325°F. for 17 to 22 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets.
- Place candy coating in microwave-safe bowl. Melt on HIGH for 1 minute or until coating can be stirred smooth. Drizzle cookies with coating; sprinkle with decorator sugar.
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