almond poppyseed shortbread

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~ almond poppyseed shortbread ~

We had a kettle; we let it leak:
Our not repairing made it worse.
We haven’t had any tea for a week…
The bottom is out of the Universe.
~Rudyard Kipling

I can’t think of a better cookie to enjoy with tea. Buttery with the slight hint of almond…perfect!

1 cup butter, softened

1/2 cup sugar

1 teaspoon pure almond extract

1/4 teaspoon salt

2 cups all-purpose flour

1 Tablespoon poppyseeds

Cream butter and sugar. Add extract. Add salt, flour and poppyseeds and mix well. Form dough into a log, and square the edges. Chill dough for a couple hours or over night. Slice into 1/4 inch-thick squares. Prick 3 times with a fork. Bake at 350 degrees F. for 12-15 minutes.



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  8 comments for “almond poppyseed shortbread

  1. December 18, 2011 at 10:28 am

    Looks perfect for this time of year…delish!

    • Melissa
      December 18, 2011 at 7:03 pm

      Thanks so much! enjoy, Lovely!

  2. December 18, 2011 at 7:12 pm

    I have a serious problem with shortbread. You know how most people probably have maybe one or two things they just can’t stop eating once it’s there? Well, my things are hummus, and … yep, you guessed it! Shortbread! Your shortbread looks delicious – I can’t believe I never thought to add poppy seeds before – what a delicious addition it must be!

    • Melissa
      December 18, 2011 at 7:16 pm

      Charles, seriously. I think we may have been separated at birth. I’m the same way with shortbread! worse than potato chips (crisps) when it comes to just munching away. A little nutella, a little tea….oh my. The poppyseeds are great…with a little almond or lemon 🙂

  3. Ellynn
    January 25, 2014 at 12:47 pm

    Looks absolutely wonderful! I remember having a cookie like this years ago and loved it. Thanks for sharing. This is a must-try!

    • Melissa
      January 28, 2014 at 9:58 pm

      so glad you like the recipe, Elynn! enjoy 🙂

      • Ellynn
        August 7, 2019 at 12:26 pm

        I have made these multiple times and absolutely love them. Truly, one of our all-time favorites and a staple now! The last two times I made them, though, the dough fell apart and I couldn’t get them to form the bar so they could be refrigerated and cut. Any idea why? Thanks, Melissa.

        • Melissa
          August 8, 2019 at 9:43 am

          Hmmmm, not sure why that would be. Maybe you used slightly too much flour? I hope that helps. Thanks so much for stopping by. I’m so pleased you like my recipe. 🙂

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