New This Month

Lemon Poppyseed Glaze

Shortbread is rarely iced, but the holidays are reason enough to dress them up with glaze. Use this glaze with our Lemon Poppyseed Glazed Balls.

  • Yield: Makes 3/4 cup

Photography: Anna Williams

Source: Martha Stewart Living, December 2000


  • 1 cup confectioners’ sugar
  • 1/4 cup heavy cream
  • 1 tablespoon lemon juice
  • 1 teaspoon poppyseeds


  1. Whisk together the sugar, cream, and lemon juice until well combined and no lumps remain. Stir in the poppyseeds, and use immediately, or refrigerate up to 2 days.


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