Poppy Seed Shortbread Cookies | Oregonian Recipes

Name: Poppy Seed Shortbread Cookies | Oregonian Recipes
Ingredients: 8 tablespoons unsalted blanched, slivered almonds or 1/2 cup, packed, almond meal (not flour); 1 cup butter, at room temperature; 1 cup powdered sugar, sifted; 1/2 cup poppy seeds (see note), divided; Grated, minced zest of 2 lemons; 2 cups flour; 1 teaspoon salt; 1 egg, lightly beaten

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The dough keeps well in the refrigerator or freezer, and the cookies can be made several days in advance.

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Ingredients

8 tablespoons unsalted blanched, slivered almonds or 1/2 cup, packed, almond meal (not flour)
1 cup butter, at room temperature
1 cup powdered sugar, sifted
1/2 cup poppy seeds (see note), divided
Grated, minced zest of 2 lemons
2 cups flour
1 teaspoon salt
1 egg, lightly beaten