Ingredients

The following ingredients have 42 Servings
  • 1 cup unsalted butter, (softened)
  • 1/2 cup confectioners' sugar, (sifted)
  • 4 tsp. freshly grated lemon zest
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 Tbsp. poppyseeds
  • 1/4 tsp. sea salt

Instruction

  • Preheat oven to 350 degrees. Place rack in middle of oven. Line two large baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with paddle attachment, cream butter and confectioners' sugar together until light and fluffy, about 2 minutes. Add lemon zest and vanilla and beat until combined.
  • Add the flour, poppyseeds and salt and beat until just combined. Do not overmix. Form the dough into a disk and wrap in plastic wrap. Place in refrigerator for 15 minutes. 
  • Remove from fridge and place on lightly floured surface. Roll dough out to about 1/4-inch thickness. Cut with 2-inch round cookie cutter. Transfer to prepared sheets placing 1 inch apart.  Place sheets in refrigerator for 15 minutes.
  • Remove from refrigerator and bake, one sheet at a time, for 12-14 minutes or until lightly browned around the edges. Let cool on sheet for 5 minutes, then remove to wire rack over a piece of parchment to cool completely. Repeat with remaining dough until you've used it all.