Poppy Seed Cherry Cookies

Ingredients

• 100 g Soft Butter
• 1 Vanilla bean
• 70 g raw cane sugar
• 1 tsp organic orange zest
• 100 g poppy seed flour
• 2 Eggs
• 0.5 tsp Baking powder
• 170 g wheat flour type 1050
• 80 g cherry jam

Instructions

1. 1.

   Beat the softened butter in a bowl until creamy. Split the vanilla bean lengthwise, scrape out the seeds with the back of a knife and add them along with the sugar, orange zest, poppy seed flour, and eggs to the butter; mix until creamy.

2. 2.

   Combine the baking powder with the flour and fold into the mixture until a spreadable dough forms. If the dough is too stiff, add a little milk. Cover and chill for about 30 minutes.

3. 3.

   Fill a piping bag fitted with a star tip with the dough and pipe small dots onto a parchment‑lined baking sheet. Press a shallow indentation in each dot with a spoon and place a small dollop of cherry jam in the center; chill again for another 30 minutes.

4. 4.

   Bake the cookies in a preheated oven at 180 °C (fan: 160 °C, gas: level 2–3) for about 10–12 minutes until golden brown. Let them cool before serving.