This shortbread looks melt-in-your-mouth wonderful. For years I made a lemon poppyseed cake that was always hard to stop eating – it’s such a perfect flavor combination. This recipe reminded me that I have a pound of poppyseeds in my fridge right now, but they’ve been in there longer than I care to admit and probably wouldn’t do justice to these cookies. Seems like the perfect excuse to refresh my supply! : )
Whitney: Buy the cookbook. It is the best cookbook purchase I have ever made. I didn’t make it to the market, how was it? I can’t wait for it to return to the park!
Susan: Lemon and poppy seed is such a perfect flavor combination. I think it gets a bad rap because it manages to make its way into things like giant artificially flavored muffins at the airport. Get some fresh poppy seeds and give these a try!
Killer combination there!! Will definitely try this one. However, if anyone out there has to taka drug test, don’t eat poppy seeds in advance. They can make you test positive for nasty things made from lovely poppy flowers!
OK…I just need to get this book. I’m a sucker for shortbread so that would’ve gotten me alone, not to mention all the other delicious recipes I’m seeing here!
Your photos are wonderful. Really mouthwatering! =)
I think that over the last two months I’ve made more things I’ve seen on your site than from any other site. And almost always on the day that they are posted. I made these tonight and while they could be amazing, I think that I might have fallen in the group with rancid poppy seeds and there’s a slightly unpleasant aftertaste associated with them. But I’m going to share them with my coworkers anyway.
Yeah, Nicole, the poppy seeds could do that. I try to buy small quantities and keep them in the fridge because I’ve run into that problem in the past. Glad to hear that you’re baking along with me in real time!
Good-NESS! Those look amazing. I cannot tell you how excited I am that after 20 years of a no-dairy diet (not by choice, it makes me sick as a dog), I just recently found that I am able to eat RAW dairy products and also goat’s milk butter… without one bit of digestion backlash. Real butter, real cheese, Tim! So yeah, I’m going a bit overboard with it. And these shortbread cookies are next on my list. Swimsuit be damned, I’m going for it. ;)
Maggie: I know it is hard to find (go to the North Fork Inn website) and expensive, but it is really outstanding. I had been hearing about the book for years before I finally tracked it down and it was love at first sight.
I tasted the cookies again this morning and took them to work with me (along with big bowls of hummus and muhamara and banana bread) and all but two were gone when I packed up to leave. The aftertaste abated and there was just a wonderful cookie left! But the poppy seeds have still been moved to the fridge to be used up on poppy seed pancakes tomorrow.
These are gorgeous. I have a batch in the oven as I type. I couldn’t find poppyseeds (granted I didn’t look too hard), but I have loads of dried lavender, so I substituted. They are now Lemon-Lavender Shortbread cookies. Very excited to try them when they come out. Oh- also- I forgot to get parchment paper today, so I sort of just stuck them in on a greased pan and am hoping for the best. Thanks for sharing! This is definitely my new favorite food blog. xo
This recipe is amazing! I took these to my book club and these cookies made me look VERY good :) Tonight I am subbing the poppy seeds for a half tsp of thyme, then will dip in dark chocolate and finish with vanilla salt… many thanks for sharing and for the beautiful pages…
Hi Db- It is obviously not impossible, I did it. Maybe your fridge runs colder than mine. In any case, if you let the dough sit on counter for 10 minutes to warm up slightly, you should be fine. I would never recommend microwaving this dough.