Lemon Poppy Sugar Cookies

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

1. 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

2. Preheat oven to 350 degrees

3. 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

4. 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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