Remembrance Day will always be an important day to me. Remembrance Day has always been about honouring those who have served our country and who have protected our freedom. We remember the sacrifices of the men and women who helped shape our country as we know it today. We also remember those who made the ultimate sacrifice — it’s not just about the ones who have died, but those who have come back with their lives forever changed. When one experiences the horrors of war, their lives are never the same after.
Remembrance Day is also the day that Little One entered our lives unexpectedly. She canon-balled herself into the world twelve weeks earlier than she was supposed to.
Little One will be turning six years old on Remembrance Day. I asked her if she wanted me to bake cupcakes for her class on her birthday and her response caught me off guard.
Me: [insert Little One’s real name here], do you want me to bake cupcakes for your class on your birthday?
Little One: Mommy, do you know that soldiers come to my school on my birthday?!
Me: (surprised) Oh. You mean veterans?
Little One: Yes. We pay respect to the veterans. I’m lucky, right Mom? My birthday is on Remembrance Day.
Me: That’s right. It’s a very special day.
Little One: Every year I want to make Remembrance Day cookies or cupcakes for my class on my birthday.
Wow. That just blew me away.
I wasn’t sure to what extent my soon-to-be six year old understood about Remembrance Day, veterans, war or freedom, but the fact that she chose to bake Remembrance Day cookies for her birthday instead of getting me to bake some kind of Elsa, Anna, Olaf and Frozen-themed treats really melted my heart.
- 2 c. all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. salt
- ½ c. butter
- 1 c. sugar
- 1 egg
- 1½ tsp. vanilla (I used my homemade vanilla)
- Royal Icing (recipe in blog archives)
- red and black food colouring
- red coloured sugars/crystals/sprinkles
- 12 black jelly beans, cut in half (width-wise)
- In a large mixing bowl, mix together the flour, salt and baking powder.
- Using paddle attachment if using Kitchen Aid Stand Mixer, cream together the butter, sugar, egg and vanilla.
- Add flour mixture to wet ingredients gradually until combined.
- Wrap cookie dough in plastic wrap (flatten it out a bit) and chill in refrigerator for at least 30 minutes. I leave it overnight.
- Roll dough out ⅛ " and cut out cookies with poppy shaped cookie cutter. Place cookies on lined baking sheets (Recipe makes 36 cookies with the cookie cutter I used, so I used two cookie trays/baking sheets).
- In a 350 degree oven, bake for 12 to 18 minutes (depending on size of cookies). Let cool completely on wire racks.
- To decorate, make sure cookies are completely cooled. We did two types of poppies. The first used royal icing on the cookie and then we dipped the icing side of the cookie in the red coloured crystals and in the centre we added a half of a black jelly bean. For the second kind of poppy, we used red coloured icing for the petals and black icing for the centre of the poppy.