Lemon Poppy Seed Shortbread Cookies

• Vegetarian

• Produce

  • 1 Lemon, zest of large

• Refrigerated

  • 1 Egg white, small

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1/4 cup Corn starch
  • 1 1/2 cups Flour
  • 1 1/2 cup Icing sugar
  • 1 tbsp Poppy seeds
  • 1 tsp Vanilla extract

• Dairy

  • 1 cups Butter

Found on rockrecipes.com

Description

Directions

• Cream together the butter and icing sugar very well until very smooth and creamy. No lumps of butter should be visible.
• Blend in the vanilla extract and lemon zest.
• Sift together the flour and corn starch.
• Blend slowly into the creamed mixture along with the poppy seeds until a soft dough forms.Form into a 1 inch thick flat disk, wrap the dough in plastic wrap and chill for a couple of hours at least.
• This dough will also last in the fridge for 3-4 days so that you can bake a few up at a time and enjoy them fresh from the oven if you like.To bake the cookies preheat the oven to 350 degrees F and line cookie sheets with parchment paper.
• Roll the dough out to a little less than ¼ of an inch on a lightly floured surface. Use a 1 1/2 inch cookie cutter to cut out the cookies.
• Place the cookies on the parchment paper a half inch apart. Bake for 12 - 15 minutes or until they just start to turn brown at the edges.Let cool for 10 minutes on the pan before transferring them to a wire rack to cool completely. Store in an airtight container.These cookies will freeze quite well for several weeks.
• Start by adding the icing sugar to a small bowl and add the lemon juice.
• Add the egg white a tbsp at a time mixing until you get a very thick icing.
• If the icing gets too thick add a little more egg whit e or lemon juice. f it gets too thin add more icing sugar until you get the right consistency.
• Spread or pipe the frosting onto the cookies and let them sit out for several hours for the frosting to harden.
• Store in airtight containers.