Recipe Index

Ingredients

• 3 cups all-purpose flour
• 1 tsp. baking powder
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
• 1 large egg
• 1 large egg yolk
• 2 tsp. vanilla extract
• ¼ tsp. almond extract
• ¾ cup (1½ sticks) unsalted butter, room temperature
• ½ cup granulated sugar
• ½ cup powdered sugar
• 1 Tbsp. finely grated lemon zest
• 2 Tbsp. fresh lemon juice
• ½ cup whole milk
• ¼ cup granulated sugar
• ¼ cup poppy seeds
• All-purpose flour (for surface)
• ¼ cup apricot, prune, or raspberry jam
• 1 large egg white, lightly beaten
• A 3"-diameter fluted or straight-sided cookie cutter

Method

1. Whisk the all-purpose flour with the baking powder and the kosher salt in one bowl, and whisk the large egg, the egg yolk, the vanilla extract and the almond extract in a second bowl.
2. Beat the room-temperature unsalted butter with the granulated sugar and the powdered sugar for about 2 minutes until light and fluffy, then stream in the egg mixture on medium-low and beat for about 1 minute more until thick and smooth.
3. Add the dry ingredients to the butter mixture in two halves on low speed, beating only until the dough is homogeneous with no floury bits left.
4. Form the dough into a 1/2 inch thick disk, wrap it in plastic and chill it for at least 1 hour.
5. Simmer the whole milk with the second measure of granulated sugar and the poppy seeds over medium heat, then cook on low for 10 to 12 minutes, whisking occasionally, until the mixture has thickened and reduced by about two thirds.
6. Whisk the finely grated lemon zest and the fresh lemon juice into the poppy mixture and cook for about 2 minutes more, until the seeds have absorbed most of the liquid, then chill the filling for at least 30 minutes.
7. Preheat the oven to 350F, roll the chilled dough out on a lightly floured surface to 1/8 inch thick and punch out roughly 24 rounds with the 3 inch cutter, rerolling the scraps, and space the rounds at least 2 inches apart on two parchment-lined baking sheets.
8. Put 1 tsp of the poppy seed filling in the centre of 12 rounds and 1 tsp of the apricot, prune or raspberry jam in the centre of the other 12, brush the edges with the beaten egg white and fold three sides of each round in so they overlap at the corners and form a triangle, pinching the corners to seal.
9. Freeze the shaped cookies for 10 minutes, then bake them for 15 to 20 minutes, rotating the sheets halfway, until golden brown, and let them cool on the baking sheets.

Cook: 1 hour 10 minutes · Total: 1 hour 20 minutes (plus chilling)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data