Poppy Seed Cookies

Prepare a medium-sized bowl and put all ingredients for the dough into it. Mix them and knead into a compact dough. Wrap it in cling film and let it rest in the refrigerator for at least 8 hours (preferably overnight).

Take the rested dough out of the refrigerator and let it sit on the counter for 10 minutes to soften and make it easier to work with. Meanwhile, preheat the oven to 150 °C, prepare a baking sheet and line it with baking paper. In a small bowl, mix the jam with cornstarch and set aside for now.

Then start shaping the cookies: Break off pieces of dough (5–7 g) with your fingers, shape them into balls, gently flatten them, and place them on the baking paper. Make indentations in these prepared balls either with your finger (or a wooden spoon) and fill them with jam.