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.

Ingredients

• 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

Directions

• 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.