Honor the brave soldiers who fought for us with these pretty (and tasty!) Lemon Poppy Sugar Cookies for Remembrance Day or Veteran's Day.
½ cupbutter, at room temperature
¾ cupicing sugar
1 ½ tablespoonsfinely grated lemon zest
2cupsflour, plus more for rolling the dough
Decorating the Cookies
Red and black food coloring
Poppy seeds, for sprinkling
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
½ cup butter, ¾ cup icing sugar, 1 teaspoon vanilla extract, 1 ½ tablespoons finely grated lemon zest, 2 tablespoons lemon juice, 2 cups flour, ½ teaspoon salt, 1 tablespoon poppy seeds
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
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
4 cups icing sugar, 2 tablespoons lemon juice, Red and black food coloring
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.
Time does not include time to decorate these. This will take a while but would be fun if you can get some help from the kids in your life!