I am a fan of shortbread, I love the crumbly, buttery goodness of shortbread. It's even pretty and trendy when poppy seeds are added into the mix. I do not suggest using a hand mixer unless you are extremely careful of the flour and powdered sugar. Please note this recipe uses a mould for shortbread.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

  • Cream butter in a bowl using a silicone spatula. Add confectioners' sugar and mix to combine. Mix in almond extract. Work in flour and poppy seeds. Turn dough onto an unfloured board and knead until smooth.

  • Spray a shortbread mould with non-stick spray. Put dough in the middle of the mould and press into the mould, working from the center to the edges. Prick the entire surface with a fork.

  • Bake shortbread in the preheated oven until the entire surface is lightly browned, 30 to 35 minutes.

  • Let shortbread cool in the mould for about 10 minutes. Flip mould over onto a wooden cutting board and use a sharp knife to cut into serving pieces while still warm.

Nutrition Facts

181 calories; 11.8 g total fat; 31 mg cholesterol; 82 mg sodium. 17.2 g carbohydrates; 1.8 g protein; Full Nutrition