There are a number of ways we honour our Veterans and those who currently serve this country during #RemembranceDay. One way can be by gathering as a family or with friends to bake these delicious sugar cookies designed with the iconic red poppy.
Lemon Poppy Sugar Cookies
Find the original recipe here.
INGREDIENTS
½ cup butter, at room temperature
¾ cup icing sugar
1 teaspoon vanilla extract
1 ½ tbsp finely grated lemon zest
2 tbsp lemon juice
1 tbsp poppy seeds
2 cups flour, plus more for rolling the dough
½ teaspoon salt
Decorating the cookies
4 cups icing sugar
2 tablespoons lemon juice
Red and black food coloring
Poppy seeds, for sprinkling
INSTRUCTIONS
Beat the butter, sugar, vanilla, lemon zest and juice until combined. Beat in flour, salt, and poppy seeds. Form dough into a ball, wrap in plastic wrap and refrigerate until firm, at least 2 hours
Preheat oven to 350 degrees
Turn dough out onto a lightly floured surface and roll out to ¼-inch thickness. Cut out cookies using 2 or three different size cookie cutters. Transfer to a baking sheet and refrigerate for 30 minutes
Bake until the edges just start to brown, 10-12 minutes. Remove from oven and cool completely
Frosting
Mix the icing sugar and lemon juice in a medium-sized bowl. Add more lemon juice if too thick or more icing sugar if too thin. Tint a large portion red, a small portion black, and leave the remaining white
Decorate
Trace an outline around the cookie with the red icing, following the poppy shape. Pipe a dot of icing into each of the petals and feather to cover each petal. Immediately make a circle with small dots in the middle with the white icing. Using a toothpick draw the white icing to the edges of the poppy. Once the icing is set, pipe a large white dot in the center of each cookie. Once the dot is set, pipe a black line around the dot and immediately sprinkle with poppy seeds. Allow the frosting to set completely before storing. Poppy seeds
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