These our one of our new favorites.  I love shortbread, it’s quick and easy to make and needs very few ingredients.  And no cookie can compete with it’s tender, butteryness.

I named these cookies California Sunshine for the orange zest that came from our tree and poppy seeds that come from our state flower.

California Sunshine Shortbread
1 stick butter (room temp.)
1/3 cup powdered sugar
zest of one orange
1 tbsp. poppy seeds
1 cup flour

Cream butter, add zest and poppy seeds.  Add powered sugar and beat well.  Finally add the flour and mix until dough is smooth.

I used a shortbread pan (made by Brown Bag Cookie Art).  Spray the pan lightly with oil.  Press the dough into the pan and then poke it all over with a fork.  If you don’t have a pan, you can just roll out the dough to 1/4 inch, cut out desired shape, and bake on parchment paper.  To remove the cookies from the pan, let it cool 10 mins.  Then slide a knife around the edges of the pan and turn it upside down on a cutting board.  Cut into wedges while it is still warm.

Bake in a 325 F oven for about 30-35 mins if you are baking in a cookie mold or if you cut out individual cookies about 10-12 mins.

Recipe adapted from the recipe that came with the shortbread pan.