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Poppyseed Shortbread

Scott Phillips

Yield: Yields about 21 dozen bite-size cookies

These sweet, crumbly cookies get a bit of color and texture from delicate poppyseeds. Don’t worry if they break a bit while cutting. Crumbled, they make a great topping for ice cream, or try them in Lemon Custard, Blueberry, and Shortbread Verrines.


  • 5 oz. (10 Tbs.) unsalted butter, softened
  • 1 oz. (1/4 cup) confectioners’ sugar
  • 1-1/2 Tbs. granulated sugar
  • 2 tsp. poppyseeds
  • 5-1/2 oz. (1-1/4 cups) unbleached all-purpose flour


  • Position a rack in the center of the oven and heat the oven to 300°F. Lightly butter an 8-inch-square baking dish.
  • In a medium bowl, stir the butter, sugars, and poppyseeds with a silicone spatula or wooden spoon until creamy. Gradually add the flour, 1/4 cup at a time, until combined. Add about 3 tsp. water, 1 tsp. at a time, just until a soft, tacky dough forms. Do not overmix. Using your fingers, press the dough into the baking dish (don’t worry if it isn’t completely even).
  • Bake until pale golden in the center and slightly darker around the edges, 50 to 60 minutes. Transfer to a rack and let sit until cool enough to handle. Run a knife around the edge of the baking dish to loosen the shortbread, then gently invert to remove it. Score with a knife or bench scraper at 1/2-inch intervals to make 1/2-inch squares. When completely cooled, cut through.

Make Ahead Tips

The cookies can be stored in an airtight container at room temperature for up to 5 days.


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