Poppy Seed and Lemon Shortbread

Whisk the butter until light and creamy. Whisk in salt, lemon juice, and then sugar. Finally, mix in the dry ingredients and quickly knead the dough.

You have several options for working with the dough and making cookies from it. You can shape the prepared dough into a block or a log, which (wrapped in cling film, let it firm up overnight in the refrigerator) you then slice with a knife into pieces (approx. 1.5 cm wide) and bake them on baking paper. Alternatively, you can first chill the dough overnight in the refrigerator and the next day form balls from it, which you flatten into discs with your finger. Or you can fill molds with the dough or roll it out and cut out shapes.

The dough will expand in the oven and spread slightly to the sides, so leave larger gaps.