Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Poppy-Shaped Lemon Cookies 3.0 (20) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 22, 2020 Print Share Share Tweet Pin Email Photo: Ditte Isager Prep Time: 50 mins Total Time: 5 hrs 20 mins Yield: Makes about 18 (9 large and 9 small) Buttery cookies get a jolt of citrus flavor and a delicate glaze of royal icing in this take on the timeless lemon-poppy seed combination. Ingredients For the Cookies: 2 sticks unsalted butter, room temperature ¾ cup confectioners' sugar 1 teaspoon pure vanilla extract 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice 2 cups all-purpose flour, plus more for surface Salt For Decorating the Cookies: Royal Icing for Lamb Cookies, plain and/or tinted Poppy seeds, for sprinkling Directions Make the cookies: Preheat oven to 350 degrees. Beat butter, sugar, vanilla, and lemon zest and juice until combined. Beat in flour and 1/2 teaspoon salt. Wrap dough in plastic wrap, and refrigerate until firm, at least 2 hours. 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). Transfer to parchment-lined baking sheets, and refrigerate for 30 minutes. Bake until edges just start to brown, 14 to 18 minutes. Let cool completely. 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. Once cookies are set, pipe a large dot in the center of each cookie using the same tinted icing as the small dots. Gently sprinkle poppy seeds around large dot. Let dry completely. Print