31 Days of Holiday Cookies

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES Lemon Poppy Seed Shortbread MAKES: 48 COOKIES • PREP TIME: 15 MINUTES • COOK TIME: 12-15 MINUTES PASSIVE TIME: 4 HOURS • DIFFICULTY: MODERATE These crisp, zingy cookies are the perfect addition to your holiday cookie platter! Fresh lemon zest combines with crunchy poppy seeds for a simple yet scrumptious treat. 3/4 cup unsalted Butter, or Vegan Butter, softened 1 cup Sugar 2 Tbsp Bob’s Red Mill® Poppy Seeds 2 tsp Lemon Zest 2 cups Bob’s Red Mill® Unbleached White All-Purpose Flour 1/4 tsp Salt Instructions 1. With an electric mixer, beat together butter and sugar until light and fluffy. Mix in poppy seeds and lemon zest. Add flour and salt and mix well to make a stiff dough. 2. Divide dough in half and roll each piece in wax paper to make a cylinder about 2 inches in diameter and 6 inches long. Refrigerate dough until firm, at least 4 hours. 3. Meanwhile, preheat oven to 350°F and oil baking sheets or line them with parchment paper. 4. Slice dough into rounds about 1/4-inch thick. Arrange about 1 inch apart on cookie sheets. Bake 12 minutes or until edges are browned. Let cookies cool on baking sheet for a few seconds and then remove to a wire rack and let cool completely.