Poppy Seed Cowberry Cookies
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100g poppy seeds
zest of one lemon
125 softened butter
125g softened lard
200g icing sugar
pulp of one vanilla pod
1 tsp. baking soda
550g cowberry jam
3 tsp. corn flour
icing sugar to sprinkle
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Grind the poppy seeds and zest the lemon. Beat butter, lard, icing sugar and the pulp of the vanilla pod until light. Blend the butter mixture with flour, baking soda, the ground poppy seeds and the lemon zest. Wrap the dough in cellophane and let it chill for an hour.
Roll out the dough on a flour covered surface 3-4 mm thick. Cut circles with a cookie cutter with about 3cm diameter. Place the dough circles on a lined baking tray and bake for 10-15 min. on the middle rack of the oven.
Heat the cowberry jam gently and strain through a sieve. Dissolve the corn flour in a little cold water. Boil the strained jam and stir in the dissolved corn flour. Set aside and let it cool. Take a cookie and put a little of the jam mixture on it, stick a second cookie on top of it and press together. Decorate with the chocolate icing and sprinkle a little icing sugar on each cookie.
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