Plum poppy seed cookies

Ingredients for 1 servings:

• 300 g flour
• 100 g powdered sugar
• 100 g butter, soft
• 1 pinch of salt
• 1 egg(s)
• 80 g poppy seeds (poppy seed baking, ready-made product)
• 80 ml milk
• 60 g poppy seeds (poppy seed baking, ready-made product)
• 20 g sugar
• 100 g plum jam, preferably without fruit pieces
• ¼ tsp cinnamon
• 2 tbsp brown rum (54%)
• 20 g hazelnuts, ground
• Powdered sugar for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

makes about 40 cookies

Sift flour and powdered sugar into a bowl. Add butter, salt, egg, and poppy seed mixture and quickly knead into a smooth dough. I prefer to do this by hand, as it makes the dough more pliable. Wrap in cling film and chill for 2 hours. In the meantime, for the filling, bring the milk, poppy seed mixture, and sugar to a boil and let it steep for 10 minutes. Stir in the plum jam, cinnamon, rum, and nuts, bring back to a boil, and let cool. Roll out the dough to a thickness of 3-4 mm and cut out using a round cookie cutter. Make a small hole in the center of half of the cookies so that you can see the filling later when assembling them. There are special cutters for this, but you can also use an apple corer, for example. Bake the tops and bottoms of the cookies in a preheated oven at 170°C for 8-10 minutes until golden brown. Sprinkle the cookies with the hole with powdered sugar and then let them cool on the baking sheets. Spread the filling thinly but evenly over the bottoms, then carefully press the cookie rings onto the cookies.