John Myers
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Christmas Cookies with Poppy Seeds
The perfect christmas cookies with poppy seeds recipe with a picture and simple step-by-step instructions.
Dough ingredients:
- 150 g Cold butter in flakes
- 250 g Spelled flour type 630
- 100 g Powdered sugar
- 1 pinch Salt
- 60 g Ground poppy seeds
- 1 tsp Organic lemon zest
- 1 Pc. Egg
Also:
- 200 g Jam or jam, e.g. Plum, marzipan and poppy seed jam from my cookbook or raspberry jam
- 3 tbsp Icing sugar for dusting
- Use the dough hook of the hand mixer to quickly work the dough ingredients into a dough. Wrap in foil and put in the fridge for about 2 hours.
- Divide the dough into approx. 3 portions and roll out approx. 3 mm thinly on a floured work surface. Cut out cookies with any shapes and place them next to each other on two baking sheets lined with baking paper.
- Bake the trays one after the other in the preheated oven on the middle rack at 180 degrees (or convection 160 degrees) for 7 – 8 minutes until golden yellow. Take out and place on a wire rack with the baking paper to cool down.
- Stir the jam until smooth and spread it on half of the cookies with a brush or teaspoon. Leave an edge free all around so that the filling does not ooze out afterwards. Place a blank cookie on each one coated with jam and press lightly. Dust with powdered sugar and store in airtight cans until eaten.
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