Sunday, July 22, 2012

Recipe: Poppyseed Filled Shortbread

I'm picking the winner of the Science Cookie Cutter Giveaway tonight, so don't miss your chance to win!

My mom got me a present ... it's the King Arthur Flour Cookie Companion.  So, when I wanted to make something to bring to work with me, I decided to turn to it for inspiration.

In the book, there is a recipe for filled double shortbread.  It is fulled with jam in the cookbook.  I happened to have a can of poppyseed filling, so I used that.  And since poppyseed goes so well with lemon, I put some lemon zest in with the shortbread dough.

Since the recipe is in the cookbook, I can't repost the exact recipe here.  But, if you take a basic shortbread recipe, and put half of the dough evenly in the bottom of a pan (I lined mine with parchment paper), spread a layer of filling over it, then roll out the other half to be the same size (approximately) on a piece of saran wrap, and then flip the dough onto the top and make it even.

Bake for 40-50 minutes at 300 F, let cool slightly, and then slice into rectangles or triangles. 

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