I adore shortbread’s buttery, flaky sweetness and consider myself to be a fan. Even more attractive and current when poppy seeds are included. Unless you are incredibly careful with the flour and powdered sugar, I do not recommend using a hand mixer. Please be aware that this recipe calls for a shortbread mold.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup butter, softened
- ⅓ cup unsifted confectioners’ sugar
- ½ teaspoon almond extract
- 1 cup unsifted all-purpose flour
- ½ teaspoon poppy seeds
- cooking spray
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Cream butter in a bowl using a silicone spatula. Add confectioners’ sugar and mix to combine. Mix in almond extract. Work in flour and poppy seeds. Turn dough onto an unfloured board and knead until smooth.
- Spray a shortbread mould with non-stick spray. Put dough in the middle of the mould and press into the mould, working from the center to the edges. Prick the entire surface with a fork.
- Bake shortbread in the preheated oven until the entire surface is lightly browned, 30 to 35 minutes.
- Let shortbread cool in the mould for about 10 minutes. Flip mould over onto a wooden cutting board and use a sharp knife to cut into serving pieces while still warm.
Nutrition Facts
| Calories | 181 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 82 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |