A lot cheaper then the iced cookies sold in the bakery at our local grocery, they're also made with better ingredients than what you will likely find in the pre-packaged varieties.
0 Preheat oven to 350° F.
1 In a bowl, whisk together the flour, baking powder, salt, and poppy seeds.
2 In the bowl of a standing mixer (or using an electric mixer) cream together the butter and sugar for 3 minutes on medium to high speed, or until light and fluffy.
3 Add the egg, vanilla, and lemon zest and beat until just incorporated.
4 Turn the speed to low and slowly add the flour mixture until the dough comes together.
5 Using a lightly floured rolling pin, roll out the dough onto a lightly floured surface until 1/4" thick and even.
6 Use cookie cutters to cut out desired shapes (I like to start at one end of the dough and make the cuts close together to utilize all of the dough).
7 Using a spatula, transfer the cut-outs onto a Silpat or parchment-lined cookie sheet.
8 Bake for 15 minutes, rotating the tray from back to front halfway through cooking until the edges just turn golden.
9 Cool cookies on a rack.
10 To make the icing, stir together the lemon juice and powdered sugar until smooth and ice the cooled cookies.
