Ingredients
½cupbutter,softened
⅓cupconfectioners’ sugar,unsifted
½tspalmond extract
1cupall purpose flour,unsifted
½tsppoppy seeds
cooking spray
Preparation
Preheat the oven to 325 degrees F.
Cream the butter in a bowl using a silicone spatula. Add the confectioners’ sugar and mix to combine, then mix in the almond extract.
Work in the flour and poppy seeds, then turn the dough onto an unfloured board. Knead until smooth.
Spray a shortbread mold with non-stick spray. Put the dough in the middle of the mold and press into the mold, working from the center to the edges. Prick the entire surface with a fork.
Bake in the preheated oven for 30 to 35 minutes until the entire surface is lightly browned.
Let the shortbread cool in the mold for about 10 minutes.
Flip the mold over onto a wooden cutting board and use a sharp knife to cut into serving pieces while still warm.
Serve and enjoy.
