Recently, I purchased two Nordicware Shortbread pans. They are very nice heavy pans made of cast aluminum. For some strange reason, I have this “thing” (not enough of a “thing” to really be a fetish) for pans and kitchen equipment – I love to get kitchen stuff and then end up not using a lot of it.
So, I decided to make some Lemon Poppyseed Shortbread to try out the new pans – before they just became some more dust collecting clutter in my kitchen.
Pressing Shortbread Dough In Pans
This is the recipe I used:
Lemon Poppyseed Shortbread
1 Pound of Butter – Softened (Two Sticks – be sure to use Real Butter NOT margarine)
1 Cup of Powdered Sugar (Sometimes called Confectioner’s or Icing Sugar)
2 Cups of Flour
2 Heaping Tablespoons Freshly Grated Lemon Rind or Zest (You can use even more if you’d like)
2 Tablespoons Freshly Squeezed Lemon Juice
1 Heaping Tablespoon Poppy Seeds
(One large lemon should be enough – grate the skin and then squeeze it)
In preparation, grate the zest (skin) on the lemon, I love to use my Microplane Grater/Zester for this – it makes short work of making mountains of lemon zest! After grating the skin cut the lemon in half and squeeze out the juice.
Cream the butter and powdered sugar together in a large bowl. Add the lemon zest and juice and the poppyseeds. Start mixing in the flour a bit at a time. I usually just use my hands to knead the flour in. Keep kneading until you get a nice smooth dough.
Press the dough evenly into the shortbread pan – or, into a 9 inch square or round cake pan or pie pan. If you aren’t using a shortbread pan, you can sprinkle some granulated or coarse sugar on the top before baking.
Put into a preheated 300 degrees F oven and bake for 30 to 35 minutes until slightly browned around the edges.
Out of the Oven
If using shortbread pans let the pans cool 5 minutes or so before removing the shortbread. To remove, put a cutting board over the pan – hold the cutting board and pan together and turn them upside down quickly. Set them down on the counter and lift the pan off the shortbread – it should come right off. Shortbread has so much butter that is never sticks. Cut along the lines left from the pan with a sharp knife while still warm – it will crumble if you wait till it is totally cool to cut it. If you are using 9 inch square or round pan – let the pan cool a few minutes than cut the shortbread into pieces with a sharp knife, then when the shortbread is cool recut along the same lines and remove from the pan. It will crumble if you wait until it is completely cool to cut it. Round pans look nice cut into wedges.
Shortbread from Snowflake Pan
Shortbread from darker Pan
As you can see from the pictures – I made a double recipe. This Lemon Poppyseed Shortbread is really good – it is tender and has a wonderful lemon flavor with that nutty taste of poppy seeds! It stores well in a tin or plastic container with a lid that seals tightly. Put some parchment or wax paper in the container before storing the shortbread – plain white paper towel works, too.
Lemon Poppyseed Shortbread
Enjoy your Lemon Poppyseed Shortbread!
This recipe shouldn’t need any adjustment for altitude. I live and bake at a high altitude (7,605 feet) and it turned out perfectly. Since shortbread has no levening – baking it at a lower altitude shouldn’t make much difference. The baking time might be less at a lower altitude. It took 35 minutes to bake this.
Filed under: Cooking/Recipes | Tagged: baking, how to, lemon poppyseed, nordicware, shortbread, shortbread pans | 2 Comments »