Name: Poppy-Shaped Lemon Cookies
Prep time: 50 min
Cook time: 50 min
Yield: 1
Ingredients: 2 stick unsalted butter -; 3/4 c. confectioners' sugar -; 1 tsp. pure vanilla extract -; 1 tbsp. finely grated lemon zest -; 2 tbsp. fresh lemon juice -; 2 c. all-purpose flour -; Salt -; Royal Icing -; Poppy seeds -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Poppy-Shaped Lemon Cookies

1. 2 stick unsalted butter -

2. 3/4 c. confectioners' sugar -

3. 1 tsp. pure vanilla extract -

4. 1 tbsp. finely grated lemon zest -

5. 2 tbsp. fresh lemon juice -

6. 2 c. all-purpose flour -

7. Salt -

8. Royal Icing -

9. Poppy seeds -

How to cook deliciously - Poppy-Shaped Lemon Cookies

1. Stage

Make the cookies: Preheat oven to 350 degrees F. Beat butter, sugar, vanilla, lemon zest, and lemon juice until combined. Beat in flour and 1/2 teaspoon salt. Wrap dough in plastic wrap, and refrigerate until firm, at least 2 hours.

2. Stage

Turn out dough onto a lightly floured surface, and roll out to a scant 1/4-inch thickness. Cut out about 18 cookies using 2 sizes of flower cookie cutters (one 3-inch and one 3 3/4-inch; fancyflours.com). Transfer to parchment-lined baking sheets, and refrigerate for 30 minutes.

3. Stage

Bake until edges just start to brown, 14 to 18 minutes. Let cool completely.

4. Stage

Decorate the cookies: Transfer each batch of tinted icing to a separate pastry bag fitted with a small round tip (you can use as many colors as desired). Pipe an outline of icing around the edges, then "flood" each cookie with more icing to cover. Immediately pipe a circle of small dots in the center of each cookie using a different-colored icing. Drag dots to outer edges using a toothpick to create thin lines. Repeat with remaining cookies and icing. Transfer cookies to parchment-lined baking sheets, and let dry completely, about 30 minutes.