Spitzbuben poppy seed cookies with jelly

Name: Spitzbuben poppy seed cookies with jelly
Total time: 120 min
Yield: 6 Portions
Cuisine: Austrian
Ingredients: 300g Flour, smooth; 80g Poppy seeds, ground; 300g Butter; 100g Powdered sugar; 1 Egg; 2pkg. Bourbon Vanilla Sugar; 1tsp. Allspice, Ground; 1pinch Table Salt; 200g Red currant jelly; 40g Powdered sugar

90—120 Min

Allspice, Ground

Everyone who tries them loves them: Spitzbuben. These cookies from Landtmann’s Original are packed with poppy seeds and red currant jelly, and are so delicious that even 1 kg of dough is not enough!

Ingredients 6 Portions

For the pie dough
- 300 gFlour, smooth
- 80 gPoppy seeds, ground
- 300 gButter
- 100 gPowdered sugar
- 1 Egg
- 2 pkg.Bourbon Vanilla Sugar
- 1 tsp.Allspice, Ground
- 1 pinchTable Salt
200 gRed currant jelly
40 gPowdered sugar

Preparation

1
Knead all ingredients into a smooth dough and leave to rest in the refrigerator for 1 hour.
2
Briefly knead the dough, roll out thinly and cut out into circles.
3
Cut out a small heart in the center of half of the circles and lay out on a baking sheet lined with baking parchment.
4
Bake in an oven at 180°C fan (356°F) for ten minutes until golden brown.
5
Leave to cool and sprinkle powdered sugar over the cookie halves with hearts cut out.
6
Spread the red currant jelly over the other halves and place the halves sprinkled with sugar on top.