Betty and Crow's Pastry Chef's Cookies Great With Ice Cream

Photo by Leslie Kelly

Shortbread cookies are a big hit at Betty.

Brittany Bardeleben's shortbread cookies are just begging to be dipped into the ever-changing flavors of housemade ice cream at Betty and Crow. Read part one and two of our Q&A with Bardeleben to learn more about her old-school/sophisticated approach to desserts.

Poppy seed shortbread

2 sticks butter, softened
1/2 cup sugar
1/2 teaspoon sea salt
3/4 teaspoon lemon juice
3/4 teaspoon vanilla extract
2 cups flour
3 Tablespoons poppy seeds

Combine butter, sugar, and salt in the bowl of a standing mixer. Using the paddle attachment, cream until fluffy, about 3 minutes, scraping the bowl as needed. Add the lemon juice and vanilla. Mix 1 minute longer.

Combine the flour and poppy seeds (poppy seeds should be evenly distributed throughout the flour. Add to the bowl and mix until dough just forms.

Dump out onto a work surface and form into a log. Wrap in plastic. Freeze or refrigerate until firm. Slice off 1/4 inch thick cookies and place on a parchment-lined sheet pan. Bake at 350 for 12 minutes, rotating halfway though.