Ingredients
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150 g unsalted butterroom temperature
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85 g sugar
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1 eggroom temperature
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1 tsp vanilla extract
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150 g flour
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65 g cornstarch
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85 g poppy seeds
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3 Tbsp powdered sugar
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50 g jam
Directions
Poppy Seed Cookies
are made with cookie press to get fancy-looking result and fill with your favorite jam in the center. These cookies are light and delicate. Once you taste this treat but not overly sweet, you will think this cookies rolling and pinching is well worth it. I found the perfect moment was pressing out all those flowers shape from the cookie-press and waiting to get them fresh from the oven. People here in Germany get cookie fever around Christmas. So, this is my favorite way spending the weekends leading to Christmas Eve. Try my other Christmas cookies recipe Vanilla Crescent Cookies , Coconut Macaroons , Chocolate Hazelnut Spritz Cookies
Note:
- This recipe can make up to 70 cookies.
- This cookies can be stored up to 2-3 weeks.
- I filled my cookies with blackcurrant jam to get the contrast color with poppy seeds.
Steps
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1
Done
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Grind poppy seeds in a blender until flaky smooth and very aromatic; set aside. |
|
2
Done
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In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and creamy, for about 2 minutes |
|
3
Done
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Reduce mixer speed to low, and gradually add flour, cornstarch, and poppy seeds. |
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4
Done
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Fill cookie press, according to manufacturer's instructions. |
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5
Done
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Form the cookies with desired shapes on prepared baking sheets. |
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6
Done
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Fill the center of the cookies with jam. |
