See? Aren’t they cute? It’s really hard to tell in the picture, but these are pretty little cookies. I found the the bigger you go it gets to crumbly, you need more frosting and berries and it’s hard to keep it holding up to that. Although…. I am thinking of trying these in a mini muffin tin… hmmm. That could be a good idea. Anyway, give these a shot and let me know what you are eating to celebrate the holiday.
Red White And Blue Poppy Seed Cookies
1/2 Cup Unsalted Butter, Softened
1 Egg Yolk
1/4 Cup Powdered Sugar
1 Teaspoon Lemon Juice
1/2 Teaspoon Vanilla
1 Tablespoon Poppy Seeds
1/4 Teaspoon Salt
Pre heat the oven to 350 degrees. Line baking sheets with parchment or silpat.
In the bowl of a kitchenaid, mix together the egg, and butter. Add the powdered sugar and mix until smooth. Pour the remaining ingredients into the bowl and mix until the dough begins to form together. It may be a little crumbly, but you should be able to grab the dough with your hand and form a ball.
Form small balls of dough, about 1″, and place on the baking sheet. Bake for 9-10 minutes and allow to cool completely.
1-8oz package of cream cheese, softened
3 Cups Powdered Sugar
2-3 Drops of food coloring
1 Teaspoon Vanilla
3 Teaspoons Lemon Juice
Mix all of the ingredients together using a handheld mixer, or a whisk with some muscles;)
Place the frosting into a pastry bag or ziploc with the end snipped off. Place a dollop of cream cheese frosting on each cooled cookie, and a raspberry on top.