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Poppy Seed and Lemon Shortbread Cookies with Lemon Glaze

for shortbread:
1 cup (2 sticks) butter, softened
1 Tbsp. The Spice Hunter Pure Lemon Extract
½ cup powdered sugar
1 Tbsp. The Spice Hunter Dutch Poppy Seeds
1 ¾ cups all-purpose flour
for glaze:
1/2 cup powdered sugar
1/4 tsp. The Spice Hunter Pure Lemon Extract
2 1/4 tsp. water

Cream butter, lemon extract and powdered sugar together in a medium bowl. Add poppy seeds and flour, stirring to combine. Place dough between two sheets of plastic wrap and roll dough into a 9 by 13 inch rectangle. Place plastic wrap and dough onto a baking sheet and place in freezer until dough is firm, about 20 minutes. While dough is chilling, preheat oven to 325°F. Remove plastic wrap from dough, cut dough into 1 by 2 inch pieces, place on an un-greased baking sheet. Prick each cookie lightly with a fork twice. Bake for 20-25 minutes or until light golden-brown on edges. While cookies are cooling, combine glaze ingredients in a small bowl. Once cookies have cooled, drizzle with glaze.