Lemon-Poppy Seed Glazed Balls
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The Martha Stewart Show, December Fall 2008
- Yield Makes about 3 dozen balls
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Ingredients
- 1 recipe Basic Shortbread
- 1 cup confectioners' sugar
- 1/4 cup heavy cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon poppy seeds
Directions
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Prepare basic shortbread, and roll into 1-inch balls; refrigerate 20 minutes. Bake on a cookie sheet until firm and just starting to color, 20 to 25 minutes. Let cool completely on a wire rack.
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Make glaze: Whisk together confectioners' sugar, cream, and lemon juice until well combined and smooth. Stir in poppy seeds. Dip top half of cooled shortbread balls into glaze, allowing excess to drip off. Transfer to a parchment-lined baking sheet to set.
Cook's Note
If not using the glaze immediately, refrigerate, tightly covered, up to two days; bring to room temperature before using.
@tjeddy: Thanks for your comment. I will try making the glaze without the poppy seeds, and then sprinkling them after glazing.
The flavor was great, but there was some difficulty with the glaze. Once dipping the cookie and waiting for the drips to drop, the poppy seeds ran with it. Maybe a thicker glaze would have helped, but they took forever to dry enough to store. With all this in mind, I received a lot of compliments on them.