Day 6: Six Geese-a-Laying (Lemon Poppy Seed Shortbread Cookies with Candied Orange Peels)

Skill Level: Intermediate Special Utensils: None

Ingredients:

• For the Shortbread:

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg yolk
  • 2 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 tablespoon grated lemon zest
  • 1 tablespoon poppy seeds

• For the Candied Orange Peel:

  • 1 large orange, peeled and thinly sliced
  • 1 cup granulated sugar
  • 1 cup water

Instructions:

1. Make the Candied Orange Peel:

   • In a medium saucepan, combine the orange slices, sugar, and water.
   • Bring to a boil over medium-high heat, then reduce heat and simmer until the orange slices are tender and the syrup has thickened, about 15-20 minutes.
   • Remove the orange slices from the syrup and let cool on a wire rack.
   • Once cool, cut the orange slices into small pieces.

2. Make the Shortbread:

   • Preheat oven to 350°F (175°C).
   • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolk.
   • Gradually add the flour, salt, lemon zest, and poppy seeds, mixing until a dough forms.
   • Roll out the dough on a lightly floured surface to ¼-inch thickness.
   • Cut out shapes using a cookie cutter.
   • Place the cut-out cookies on a baking sheet lined with parchment paper.
   • Top each cookie with a piece of candied orange peel.

3. Bake:

   • Bake for 10-12 minutes, or until the edges are golden brown.
   • Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.  
      

Tips:

• For a more intense lemon flavor, increase the amount of lemon zest.
• You can use different shapes and sizes of cookie cutters to vary the appearance of your cookies.

Enjoy your delicious and festive lemon poppy seed shortbread cookies!