Cookie Inspiration
This recipe is adapted from the One Sweet Cookie book. When perusing a local library with family, I randomly picked up this book and this was the recipe that stood out to me. They are gloriously dotted with poppy seeds and filled with a bright yellow lemon curd.
In flavor, these cookies are very reminiscent of the classic lemon poppy seed muffin, except with a crisp crumb and creamy filling. As a person who does not like desserts that are super sweet, I appreciate how the curd is on the tart and zingy side. It compliments the buttery cookie quite well. Also, I really like the addition of the lemon zest and juice in the cookies themselves. It makes it less of just a buttery shortbread with lots of seeds but instead ones with more oomph.
What are Linzer Cookies?
Linzer cookies are an Austrian cookie that often appears on a holiday cookie tray. They are a shortbread that has ground nuts like almonds or hazelnuts with raspberry jam filling. Linzer cookies are often dusted with powdered sugar and the tops have a small cut-out to see the jam inside. For these Lemon Poppy Seed Linzer Cookies, we’re filling them with fresh lemon curd and the dough is a buttery lemon shortbread with poppy seeds.
Making the Shortbread
The cookie recipe is a buttery shortbread that comes together quite quickly if you have all the ingredients ready to go. The butter mixture has lots of lemon zest, a little bit of lemon juice and poppy seeds. Once the flour mixture is added, mix on low speed to not over work the dough. It is highly recommended that you chill the dough at least 1 hour before rolling out the cookies so that they don’t stick to your work surface
Making the Lemon Curd
Homemade lemon curd is sooo much better than store-bought lemon curd. It is a great way to use up lemons if you have a ton of them on hand. Making lemon curd may seem daunting but with a double boiler, thermometer and some patience, you’ll have a luscious lemon curd to use in a variety of different applications. If making ahead, store lemon curd in an airtight container.
Helpful Tools
Baking Sheet + Parchment Paper: You’ll need a standard half sheet (18”x13”) for baking. You can use parchment paper or a non-stick baking mat to make sure that the cookies don’t stick to the pan.
Medium Saucepan + Heatproof Bowl: To make your own double boiler, use a medium saucepan and a heatproof bowl that sits at least 2 inches above the bottom of the bowl.
Kitchen Thermometer: This will help make sure your lemon curd has reached the right temperature. A digital thermometer is the best for accurate results!
Rolling Pin: A sturdy rolling pin for rolling out thin cookies.
Small Offset Spatula: For easy cookie assembly, a small offset spatula can help you spread the lemon curd.
Stand mixer or an electric mixer: You can use either to assemble the dough.
Cookie Cutters: Use a round cookie cutter of about 1¼-inch diameter to cut out the bottoms of the cookies. For the top cookies, use a smaller, approximately ½-inch cookie cutter to remove the center.
Tips to assembling Lemon Poppy Seed Linzer Cookies
This is a recipe where various parts can be completed well in advance of others. The dough can be made and refrigerated for up to 2 days or frozen for up to a month. The curd can be made up until a week in advance. The baked cookies can be made and frozen for up to a month until you need them.
For easy transfer, I like to roll out a bunch of the bottom cookies and place them on a baking sheet lined with parchment or a non-stick baking mat. Then I use my smaller cookie cutter to punch out the middles of half the amount on the baking sheet. Roll and repeat.
Be careful of overfilling the cookies as the lemon curd can squeeze out if too much is added. Spread just enough so there is a slight edge around the cookie and then gently top the cookie to sandwich the curd.
Storing Lemon Poppyseed Linzer Cookies
Enjoy these cookies up to 3 days after assembly. Store leftovers in an airtight container in the fridge as the lemon curd contains eggs and butter. Cookies can also be stored in the freezer for up to a month.
Studded with lemon zest and poppy seeds and filled with bright yellow lemon curd, these are some of the prettiest shortbread Linzer cookies to share. Enjoy them during the holiday season or if you're looking for a fun lemon dessert to try any time of the year.
Slightly adapted from One Sweet Cookie
Yields: 30-40 1¼-inch cookies
Notes
This is a recipe where various parts can be completed well in advance of others. The dough can be made and refrigerated for up to 2 days or frozen for up to a month. The curd can be made up until a week in advance. The baked cookies can be made and frozen for up to a month until you need them.
Ingredients
Lemon Poppy Seed Shortbread
1½ sticks butter, softened
¼ cup granulated sugar
¼ cup powdered sugar
½ teaspoon pure vanilla extract
½ teaspoon lemon juice
2 teaspoons lemon zest
1¾ cup all-purpose flour
¼ teaspoon salt
2 tablespoons poppyseeds
Lemon Curd
1 large egg
6 large egg yolks
½ cup granulated sugar
½ cup fresh lemon juice
Zest of 2 lemons
Pinch of salt
1 stick butter, softened
Steps
Lemon Poppy Seed Shortbread
In a bowl of a stand mixer fitted with the paddle attachment, cream butter, granulated sugar, powdered sugar, vanilla, lemon juice and lemon zest on medium speed until light and fluffy. Reduce speed to low and add the flour and salt. Continue to mix until well incorporated. Slowly add poppy seeds and mix until just combined, about 1 minute.
Remove dough from bowl and wrap tightly in plastic wrap. Form into a firm disk. Chill disk of dough for at least an hour or overnight.
Lemon Curd
Fill a medium saucepan, about halfway full, with water and bring to a boil. Reduce the heat to a simmer. Fill a large bowl with ice water. Set aside.
In a glass or metal bowl, whisk together egg, egg yolks, sugar, lemon juice, lemon zest and salt. Set over the saucepan of simmering water, ensuring that the bottom of the bowl is not touching the water. Whisk the mixture constantly until it reaches 170ºF. Immediately remove the bowl from the heat (careful it is hot!), add butter and whisk until smooth. Place over the bowl of ice water. Let mixture stand at room temperature until cooled and thickened. If making ahead, store lemon curd in an airtight container.
Assembly
Preheat oven to 325ºF. Roll out Lemon Poppyseed Shortbread dough on a lightly floured surface to an eighth-inch thickness. Using a round cookie cutter of about 1¼-inch diameter, cut out the bottoms of the cookies. For the top cookies, use a smaller, approximately ½-inch cookie cutter to remove the center. Continue to roll and re-roll the dough scraps to cut out the shapes. Chill dough in between sessions if it starts to get too warm. Bake cookies on a prepared baking sheet for 8-10 minutes or until the tops are light golden brown. Place cookies on a wire rack to cool completely.
To fill, spread desired amount of lemon curd on the bottom of the cookie. Lightly press on a top cookie to sandwich the curd. Repeat with remaining top and bottom cookies and lemon curd (there will be some leftover). Store cookies in the refrigerator for up to 3 days.
