Prep Time: 15 Min
Cook Time: 40 MIN
- All-Purpose Flour - Unsalted Butter - Lemon Zest - Granulated Sugar - Poppy Seeds
Place the all-purpose flour, kosher salt, baking soda, and baking powder in a medium bowl and whisk to combine. Set the flour mixture aside.
Zest the lemons directly into the sugar. Zesting the lemons directly into the sugar ensure that the oils and moisture in the skin of the lemon are captured.
Cream the lemon-sugar and the butter with the paddle attachment of an electric stand mixer. Creaming is an important step to introduce air into the cookie dough which will help the cookies rise.
CHOCOLATE ORANGE SHORTBREAD COOKIES