Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Lemon-Poppy Seed Glazed Balls 5.0 (1) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 3 dozen balls This recipe for lemon-poppy seed glazed balls uses our Basic Shortbread Cookie as its base. Ingredients 1 recipe Basic Shortbread 1 cup confectioners' sugar ¼ cup heavy cream 1 tablespoon fresh lemon juice 1 teaspoon poppy seeds Directions 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. 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 Notes If not using the glaze immediately, refrigerate, tightly covered, up to two days; bring to room temperature before using. Cook's Notes Cookies will keep, in an airtight container, at room temperature up to 1 week. Print