Almond Poppy Seed Shortbread Cookies

Shortbread cookies.

Super easy to make and you can customize them a thousand different ways.

The dough is so good that I sometimes eat pieces of it raw.

I like living on the edge.

Photos by Arbine Villanueva-Hoapili 

Almond Poppy Seed Shortbread Cookies

Yield: 50-55 cookies


  • 2 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup powdered (confectioners) sugar
  • 1 Tablespoon poppy seeds
  • 1 ½ teaspoons pure almond extract
  • ½ teaspoon salt


  1. To a large bowl add flour, butter, sugar, poppy seeds, almond extract, and salt. Mix thoroughly until combined.
  2. Place dough onto plastic wrap and shape into a log. Cover completely with plastic wrap. Refrigerate for 1-2 hours.
  3. Preheat oven to 375 degrees F.
  4. Slice dough into ¼ inch portions and place onto parchment lined baking sheets about 1 inch apart.
  5. Bake for 12-14 minutes.
  6. Let cool on wire rack.

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