Amanda and Bennie Cook and family of Houston visited Amanda's mom and dad, Merry and Murray Volk, of Graff. Amanda and the kids made Grandpa Murray a cake in celebration of his 79 th birthday.

“Strongman” Steve Smith of Leslie performed Oct. 21 at the Festival of Yesteryear at the fairgrounds in Raymondville. He amazed the audience by lifting heavy objects with his teeth, bending steel and horseshoes and tore license plates in half with his bare hands.

THOUGHT FOR THE WEEK

Veterans Day is an official United States public holiday, observed annually on Nov. 11 that honors military veterans; that is, persons who served in the U.S. Armed Forces. It coincides with other holidays, including Armistice Day and Remembrance Day, celebrated in other countries that mark the anniversary of the end of World War I; major hostilities of World War I were formally ended at the 11 th hour of the 11 th day of the 11 th month of 1918, when the Armistice with Germany went into effect. The United States previously observed Armistice Day. The U.S. holiday was renamed Veterans Day in 1954.

RECIPE OF THE WEEK

Honor the brave soldiers who fought for us with these pretty (and tasty!) Lemon Poppy Sugar Cookies for Remembrance Day or Veterans Day.

Ingredients:

• 1/2 cup butter, softened

• 3/4 cup icing sugar

• 1 teaspoon vanilla extract

• 1 1/2 tablespoons finely grated lemon zest

• 2 tablespoons lemon juice

• 1 tablespoon poppy seeds

• 2 cups flour, plus more for rolling the dough

• 1/2 teaspoon salt

For decorating the cookies:

• 2 large egg whites

• 4 cups icing sugar

• 2 tablespoons lemon juice

• Red and black food coloring

• Poppy seeds, for sprinkling

Instructions To Make the Cookies:

• Beat butter, sugar, vanilla, lemon zest and juice until combined. Beat in flour, salt and poppy seeds. Form dough into a ball, wrap in plastic wrap and refrigerate until firm, at least two hours

• Preheat oven to 350 degrees. Turn dough out onto lightly floured surface and roll out to 1/4-inch thickness. Cut out cookies using two or three different size poppy-shaped cookie cutters. Transfer to a baking sheet and refrigerate for 30 minutes

• Bake until the edges just start to brown, 10-12 minutes. Remove from oven and cool completely

To Make Icing:

• Beat egg whites until firm but not dry. Add icing sugar and lemon juice and beat to combine. Add more lemon juice if too thick or more icing sugar if too thin. Tint a large portion red, a small portion black and leave the remaining white

To Decorate Cookies:

• Trace an outline around the cookie with the red icing, following the poppy shape. Pipe a dot of icing into each of the petals and feather to cover each petal. Immediately make a circle of small dots in the middle with the white icing. Using a toothpick draw the white icing to the edges of the poppy. Once the icing is set, pipe a large white dot in the center of each cookie. Once the dot is set, pipe a black line around the dot and immediately sprinkle with poppy seeds. Allow to set completely before storing.

To submit “comings and goings” to this feature, call Wendy Phipps at 417-967-4200 or email wphipps@houstonherald.com.

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