Lemon poppy seed roll out cookies with blueberry royal icing


2 sticks softend REAL BUTTER

1 cup of granulated sugar

2 eggs

2 teaspoon fresh squeezed lemon juice

1/2 teaspoon vanilla bean paste

1/2 teaspoon vanilla butter emulsion

2 teaspoon lemon zest

2 teaspoons poppy seeds

1/2 teaspoon of baking powder (optional)

approximately 3 cups of all-purpose flour


3 tablespoons meringue powder

2lbs powder suger

1 1/2 tablespoons lorann blueberry emulsion

1/2 teaspoon vanilla butter emulsion


mix butter and sugar until creamy. add eggs and mix again until creamy. add your flavors and zest and poppy seeds, and lightly mix. if you choose to, add your baking power and flour. when mixing flour add a little at a time until dough starts to pull away from your bowl. no chilling required but you may do so if you prefer to work with a stiffer dough.

i roll mine right out of the mixer, cut my shapes to 1/2 inch thick 2 inch mini cookies and bake at 350 degrees for approximately 10- 15 minutes. allow to cool them you can ice them.