Spiced Poppy Seed Shortbread Cookies

Spiced Poppy Seed Shortbread Cookies

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From: EatingWell Magazine, December 2019

Renowned author and spice aficionado Lior Lev Sercarz loves these French sablé-style cookies so much, he sells a collection of five different flavors twice a year. In this variation, he uses tart amchoor (ground dried green mango) to give them a citrusy brightness. These healthy cookies will get you in the holiday spirit.

Ingredients 26 servings

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Original recipe yields 26 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ cup all-purpose flour
  • ¾ cup white whole-wheat flour
  • ¼ cup unsweetened finely shredded coconut
  • 1¾ teaspoons poppy seeds
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly grated nutmeg or ground mace
  • ½ teaspoon ground amchoor or ground ginger
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • ¾ cup sugar
  • 1 vanilla bean
  • 3 tablespoons extra-virgin olive oil
  • 1 large egg


  • Prep

  • Ready In

  1. Whisk all-purpose flour, whole-wheat flour, coconut, poppy seeds, ginger, nutmeg (or mace), amchoor (or ginger), baking powder and salt in a medium bowl. Cream butter and sugar together in a large bowl with an electric mixer on medium-low speed until well blended but not fluffy. Split vanilla bean and scrape the seeds into the butter mixture. Add oil and beat, scraping down the bowl occasionally, until smooth. Add egg and beat just until incorporated. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.
  2. Turn the dough out onto a large sheet of parchment paper. Pat into a rectangle and cover with another large sheet of parchment. Roll the dough, lifting and replacing the top sheet as needed to smooth out any wrinkles in the paper, into a 12-by-7-inch rectangle about ¼ inch thick. Use a bench scraper or spatula to press in all four edges to keep them even and straight. Refrigerate until firm, about 1 hour.
  3. Position racks in middle and upper thirds of oven; preheat to 375°F. Line 2 baking sheets with parchment.
  4. Remove the top sheet of parchment from the dough. Using a pastry wheel or a sharp knife, cut the dough into 1-inch squares. Transfer the cookies to the prepared pans, 1 inch apart.
  5. Bake the cookies, rotating the pans from top to bottom and front to back halfway through, until golden brown, 12 to 16 minutes. Transfer the pans to wire racks and let the cookies cool completely.
  • To make ahead: Store airtight at room temperature for up to 1 week or freeze for up to 1 month.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: 3 cookies
  • Per serving: 103 calories; 6 g fat(3 g sat); 1 g fiber; 12 g carbohydrates; 1 g protein; 12 mcg folate; 17 mg cholesterol; 6 g sugars; 6 g added sugars; 120 IU vitamin A; 0 mg vitamin C; 12 mg calcium; 1 mg iron; 29 mg sodium; 15 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, ½ other carbohydrate, ½ starch

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