1/2 cup butter, softened
1 cup powdered sugar
1/2 cup canola oil
1 tsp. vanilla extract
2 2/3 cups all-purpose flour
1/2 tsp. salt
2 Tbsp. poppy seeds
1 tsp. grated lemon peel
1/3 cup seedless raspberry preserves
In a large bowl, cream butter and powdered sugar until light and fluffy. Beat in the oil, egg and vanilla. Add salt and gradually add the flour to creamed mixture and mix well. Beat in poppy seeds and lemon peel.
Shape dough into 1 inch balls and place 1 inch apart on an ungreased cookie sheet. Using a wooden spoon handle, make an indentation in the center of each ball. Spoon 1/4 tsp. preserves into each cookie.
Bake at 324 degrees for 10-12 minutes or until bottoms are lightly browned. Move to wire racks to cool. Makes about 5 dozen.
1/2 cup all-purpose flour
1/4 cup cornmeal or semolina flour
1/4 teaspoon salt
1/3 cup warm water
4-quart ovenproof bowl
1 tablespoon sesame seed, mustard seed, poppy seed or coarse ground black pepper
Mix flour, cornmeal, salt and water until smooth. Cover and refrigerate at least 1 hour but no longer than 12 hours.
Heat oven to 350ºF. Spray outside of bowl with cooking spray; place upside down in 15x10x1-inch pan.
Shape dough into 2 balls. Roll each ball on lightly floured surface with rolling pin until 1/8 inch thick. Sprinkle with sesame seed; gently roll seed into dough. Shape 1 dough, seed side down, over bowl, pleating if necessary. Place remaining dough for cracker bread, seed side up, on cookie sheet lined with cooking parchment paper.
Bake basket 8 to 12 minutes or until golden brown; remove from oven.
Set oven control to broil. Broil dough for cracker bread with top 6 to 8 inches from heat 3 to 5 minutes; turn over and broil 3 to 5 minutes longer or until light brown. Cool completely, about 30 minutes.
Remove basket from bowl. Break cracker bread into pieces. Fill basket with cracker bread and fruit and cheese, if desired.
1 cup all-purpose flour
1/2 cup butter, softened
1/2 teaspoon salt
Dash ground red pepper (cayenne)
1 (8-oz.) package (2 cups) sharp cheddar cheese, shredded
2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 egg white
1 tablespoon water
Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms. Add cheese; mix until a ball forms. Shape dough into ball. Wrap in plastic wrap and refrigerate 2 hours or overnight.
Heat oven to 350°F.
Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften as it warms up. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes (squares, triangles, circles). Place onto ungreased baking sheets.
Combine poppy seed and sesame seed in small bowl. Beat egg white and water together in another small bowl. Brush cut-outs with egg wash; sprinkle with seed mixture.
Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
Notes: Shortbread can be topped with a variety of other ingredients such as sea salt, chili powder, seasoned salt, fennel seed or other herbs.