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Preserved Lemon Poppyseed Shortbread Cookies

Preserved Lemon Poppyseed Shortbread Cookies

These holiday beauties feature buttery shortbread flecked with diced preserved lemon and poppyseeds topped with a tangy lemon glaze and sprinkled with sumac salt and sanding sugar.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling/Drying Time 5 hours
Servings: 30 cookies
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Preserved Lemon Poppyseed Shortbread Cookies
  • 2/3 cup granulated sugar
  • 1/2 large preserved lemon seeds removed and diced
  • 1 vanilla bean split lengthwise
  • 2 tbsp lemon zest
  • 1 cup unsalted butter softened
  • 2 tbsp lemon juice
  • 2 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1 tbsp poppyseeds
  • ¼ tsp salt
Lemon Glaze
  • 1 cup confectioner's sugar sifted
  • 2 tbsp lemon juice
  • 1-2 tbsps heavy cream**
Sumac Sugar
  • 1 tsp sumac
  • 1 tsp Maldon salt
  • 1 tsp sanding sugar

Equipment

  • 1 Stand or hand mixer
  • 1 Fine Mesh Strainer
  • 1 paddle attachment if using a standmixer
  • 1 whisk attachment If using a stand mixer
  • 1 Cookie Cutter
  • 2 Large Baking Sheets
  • 1 large cooling rack
  • 1 mortar and pestle
  • Parchment Paper
  • 2 Silicone Mats optional

Method
 

For the Cookies
  1. Remove the caviar from the vanilla bean pod. Set the pod aside for future use.
    1 vanilla bean
  2. Pour the sugar into the bowl of a stand mixer fitted with a whisk attachment. *** Add the preserved lemon, vanilla caviar, and lemon zest. Whisk until well integrated.
    2/3 cup granulated sugar, 1/2 large preserved lemon, 2 tbsp lemon zest
  3. Swap the whisk attachment for the paddle attachment and add the butter to the sugar. Cream the butter and sugar together until light and fluffy. Add the lemon juice and mix until integrated.
    2 tbsp lemon juice, 1 cup unsalted butter
  4. Using a fine mesh strainer, sift the flour, cornstarch, poppyseeds, and salt into a large bowl. Whisk to combine. Pour the flour into the butter mixture and mix until a dough forms.
    2 cups all-purpose flour, 1/3 cup cornstarch, 1 tbsp poppyseeds, ¼ tsp salt
  5. Place a piece of parchment paper on the counter and dust it with flour. Set the dough in the center and place another piece of parchment on top. Press the dough into a disc and roll it out to 1/2-1/4" thick. Fold the ends to seal and transfer the dough to the fridge. **** Chill for 2-3 hours or until firm.
  6. Preheat the oven to 350°F. Line a large baking sheet with a silicone mat or parchment paper. Set it aside.
  7. Unwrap the dough and cut out as many cookies as possible. Transfer the cookies to the prepared baking sheet. Bake the cookies for 10-12 minutes or until the cookies are golden on the bottom. Transfer the cookies to a cooling rack and let them cool completely.
For the Glaze
  1. Sift the sugar into a medium-sized bowl. Add the lemon juice and a tablespoon of the cream. Whisk to combine. Adjust the consistency of the glaze by adding more cream.
    1 cup confectioner's sugar, 2 tbsp lemon juice, 1-2 tbsps heavy cream**
  2. Dunk the cookies into the glaze and return them to the cooling rack. Be sure to place a piece of parchment paper under the rack to catch any drips. Repeat with the remaining cookies.
For the Sumac Sugar
  1. Place the salt and sumac in a mortar and pestle. Grind the two together until well integrated. Pour the mixture into a bowl and add the sanding sugar. Whisk to combine.
    1 tsp sumac, 1 tsp Maldon salt, 1 tsp sanding sugar
  2. Sprinkle the sumac sugar over the cookies while the glaze is still wet. Leave the cookies to dry for 2 hours or until the glaze is set.

Notes

** How much cream you add will depend on your desired consistency for the glaze. 
*** You can also use a large bowl and a hand mixer. 
**** I like to use a large cutting board to transport the dough so it doesn't warp.