In case the piles of snow shoved to the side of the road have not yet alerted you to the season's status, it is winter. Cold, snowy, dry winter. There aren’t many fruits available at reasonable prices. The ones that are, well, to say they aren’t even very tasty is an understatement. Don't let the citrus pass you by! It keeps the winter bright. What we have here will give you a very flaky shortbread that lends itself to your predilection. Add dried fruit or finely chopped nuts. Freeze it for later use; it will defrost overnight in your fridge. And seriously, it only takes about ten or fifteen minutes to get in the oven. No excuses.
Adapted from Williams Sonoma
½ cup (4oz/125g) + 3 tbsp unsalted butter
½ cup powdered sugar
Zest of one lemon, finely grated (about 2 tsp)
1 ½ cup flour
2 tbsp poppyseeds
½ tsp salt
Yield: 36 1.5” round cookies
Preheat oven to 325F.
In heavy duty mixer fitted with the paddle attachment, cream together butter and powdered sugar until light and fluffy.
Add in all remaining ingredients, mixing on medium speed until smooth. Form into ball.
Flour work surface and pat dough into a round. Use rolling pin flatten until dough is ¼” thick.
Using a 1.5” round cookie cutter, cut into rounds and place 1” apart on greased cookie sheet.
Bake for 10-12 minutes, until edges are just slightly browned. Let cool on wire rack.