Crispy poppy seed cookies with tasty rum and sour cherry jam.
No. of servings
|Ground poppy seeds||100||g|
|Sour cherry jam||150||g|
Put in a bowl chopped butter, add sugar, flour, poppy seed and egg.
Work the tough dough and let it rest in the cold place for 12 hours.
Knead the dough, shape in into cylinder with diameter about 3 cm and slice it into 1 cm thick slices.
Shape the slices into balls and make a deep oblique hole in each using your thumb.
Transfer the prepared cookies into baking tin lined with parchment paper. Bake for about 18 minutes in preheated oven at 355°F (180°C). Let them cool when done.
... and fill the holes in cookies. Let them dry in the cold place - jam will be partially absorbed into the cookies and becomes stiff.