Try these Mini Meyer Lemon Poppy Seed Shortbread Cookies.
Recipe by Mimi Council.
Mini Meyer Lemon Poppy Seed Shortbread Cookies
Makes 30
1 cup (226 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar plus extra for dusting
2 teaspoons organic lemon flavor
255 grams (2 cups) organic all purpose flour
10 grams (1 tablespoon) organic poppy seeds
zest of 1 Meyer lemon
Method
Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and lemon flavor. Mix on low until combined.
Add the flour, poppy seeds, and lemon zest and mix on low until combined into a smooth dough.
Using your hands, form the dough into 30 balls and place on prepared cookie sheets. Flatten slightly so they are 1-1/2 to 2-inches in diameter. Refrigerate the cookie sheets for 30 minutes.
Preheat the oven to 350°F.
Bake for 15 to 18 minutes or until golden brown on the bottom. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the cookie sheets.
Store in a cool dry place for up to 7 days.
High Altitude - Bake at 350°F for 14 to 17 minutes or until golden brown on the bottom.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!