This is another version of buttery shortbread cookies I’ve adapted from the Rosewater Lavender Shortbread that went over very well at an event last weekend. I altered the recipe just a tiny bit – adding fresh lemon juice and poppy seeds and altering the amount of flour, as well as used arrowroot starch instead of cornstarch, which I didn’t have in my apartment (SO nice to be baking in my kitchen again).
These cookies are incredibly easy and only require a few ingredients. They’re delicate with a buttery crumb, a nice tang and a sweet finish.
- 20 Tbsp unsalted butter
- 1 cup white sugar plus more for dusting
- 2 eggs
- 3 cups flour
- 1 cup arrowroot or cornstarch
- 6 Tbsp lemon juice
- zest of two lemons
- 1 Tbsp poppy seeds
- Preheat oven to 350°. Line thick baking sheets with parchment paper.
- In a standing mixer with the paddle attachment, beat butter and sugar until fluffy.
- Add eggs and beat until combined.
- Add lemon zest and juice, beat to combine.
- Add starch, 2 cups of flour and poppy seeds. Beat at medium speed until combined
- Continue to add flour until the dough comes together into a ball and does not stick.
- Place dough in refrigerator for 30 minutes or until cool.
- On a well floured surface, work with the dough 1/4 a batch at a time, lightly kneading flour until smooth and not sticky.
- Roll into 1/4 inch, cut with cutters and use a spatula to transfer to baking sheets.
- Dust with sugar.
- Bake for about 20 minutes, rotating pans halfway, until just browned at edges.
- Cool on racks completely before storing.
Makes 36 medium cookies.
Notes: This recipe can easily be made gluten free by substituting the flour and arrowroot with a gluten-free proportion of 1 cup white rice flour, 1/2 cup quinoa flour, 1/2 cup arrowroot, 2 Tbsp tapioca starch and 2 tsp xanthan gum. This is the mix I have on hand for cookies, making enough for several recipes at once.