Makes 20 to 30 cookies, depending on size
Note: Poppy seeds must be ground to powder. You can use a home coffee grinder.
14 Tbs. unsalted butter (200g), at room temperature
3/4 cup powdered sugar
1/2 tsp. vanilla paste
2 1/4 cup white flour
Sift the flour and set aside.
With an electric mixer or in a stand mixer, cream together the butter and sugar until light and fluffy.
Add the vanilla, and mix until well combined.
Add the flour, half a cup at a time, mixing gently. The dough should look crumbly, but stay together.
Add egg and gently mix it in the dough.
Use your hands to form it into a smooth disk, then wrap the disk in plastic wrap and refrigerate for at least one hour, and up to 24 hours.
Poppy seeds filling (can be replaced by strawberry or raspberry jam)
3/4 cup or 100 grams ground poppy seeds (see Note above)
1/2 cup milk
3 Tbs. butter
4 1/2 Tbs. granulated sugar
2 Tbs. honey
3 honey graham cookies, crumbed
In a sauté pan over medium heat, place milk, butter, sugar, honey and cookie crumbs until butter is melted and all ingredients are combined.
Add ground poppy seeds, mix well and remove from the heat.
Preheat the oven to 375°F and line two baking sheets with parchment paper.
On a well-floured surface, roll out the dough to 1/4-inch thickness. (If necessary, divide the dough in two and keep the other half of the dough wrapped in plastic until ready to use.)
Use a 2- to 3-inch diameter biscuit or cookie cutter to cut out round circles, and use a spatula to transfer the rounds to the prepared cookie sheet.
On each round, spoon 1 teaspoon of poppy seeds filling.
Lift up 3 sides and pinch the corners together to make a triangular 3-cornered hat shape, leaving the center of the filling exposed. Make sure you have thoroughly pinched the corners.
Bake 15 to 18 minutes, until lightly browned.