Lemon Poppy Seed Shortbread
fine sea salt
Cream together the butter, sugar, & lemon zest until light and creamy. Mix in the vanilla. Add the flour, sea salt, & poppy seeds and mix until just combined. Form into a disc shape and wrap in plastic wrap. Chill for 15 minutes.
Roll the dough to 1/4-inch thickness. Cut into 2-inch rounds. Transfer to prepared baking sheet and bake for 12-14 minutes, or until lightly browned around the edges. Cool on the sheet pan for 5 minutes before transferring to a wire rack.
Glaze the shortbread cookies by whisking together the powdered sugar and lemon juice. Increase either the powdered sugar or lemon juice to reach desired consistency. Set for about 15 minutes before serving.