Lemon-Poppy Seed Shortbread - Cuisinart Core Custom FP-110C Series Instruction And Recipe Booklet

7. Once the cake has cooled, remove from the pan and turn out onto a serving plate or cake
stand. Frost the entire cake, spreading evenly on the top and sides with an offset spatula.
Chill cake slightly before serving.
Nutritional information per serving:
Calories 428 (53% from fat) • carb. 46g • pro. 6g • fat 26g • sat. fat 5g • chol. 63mg • sod. 319mg
calc. 229mg • fiber 2g

Lemon-Poppy Seed Shortbread

Lemon and poppy seeds are a common combination for good reason. Here they are highlighted in
this very buttery shortbread. Do not skimp on the quality of butter – it really makes a difference.
Yield: 12 shortbread cookies
INGREDIENTS
16 tablespoons ([240 ml] 2 sticks) good
quality unsalted butter (preferably
European style), each stick cut into
quarters, room temperature, plus
more for greasing pan
¹⁄ cup (75 m) confectioners' sugar
3
INSTRUCTIONS
1. Grease a 9-inch (23 cm) round or square cake pan with butter. Line the bottom
with parchment.
2. Insert the chopping blade into the work bowl of the food processor. Add the butter, sugars,
zest, and salt into the work bowl. Pulse a few times, then process on Low until creamy, about
1 minute. Scrape down the sides of the bowl and add the flour and poppy seeds. Pulse to mix,
using about 10 long pulses. Dough will be a bit crumbly, not smooth. Remove dough and
transfer to the prepared cake pan. Press down on the top to smooth, then cover. Chill in a
refrigerator for a minimum of 2 hours, up to overnight (the longer the chilling time the better).
3. Preheat oven to 325°F (160°C) with the rack in the middle position. Put the pan with the chilled
shortbread dough into the preheated oven and bake until just set and just golden at the
edges, about 25 to 30 minutes.
4. Immediately after removing from the oven, place the pan onto a cooling rack and sprinkle
granulated sugar over the top of the baked shortbread. Cool completely before cutting
into desired shapes and serving.
Nutritional information per cookie:
Calories 243 (57% from fat) • carb. 24g • pro. 2g • fat 15g • sat. fat 9g • chol. 40mg • sod. 93mg • calc. 0mg • fiber 1g
¹⁄ cup (75 ml) granulated sugar,
3
plus more for sprinkling
1 tablespoon (15 ml) grated lemon zest
1 teaspoon (5 ml) kosher salt
2 cups (500 ml) unbleached, all-purpose
flour
1 teaspoon (5 ml) poppy seeds
Desserts
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