makes: 1-2 dozen
2 cups all-purpose flour
1 teaspoon baking powder
½ cup butter
1 cup granulated sugar
1 tablespoon heavy cream
2 tablespoons dark rum, rum extract, or vanilla
zest of 1 lemon
1 cup poppy seeds
½ cup milk
3 egg yolks
¼ cup honey
⅛ cup granulated sugar
1 teaspoon vanilla
½ teaspoon cinnamon
2 tablespoon granulated sugar
Combine flour and baking powder; set aside.
Cream butter and 1 cup sugar until light and fluffy.
Beat in egg, cream, rum, and lemon zest.
Gradually add the dry ingredients.
Gather dough into a ball and wrap in plastic wrap and refrigerate at least 1 hour.
Meanwhile, in a saucepan, combine poppy seeds and milk, over medium-low heat, and cook 6-8 minutes.
Remove from heat and let cool.
Whisk in egg yolks, honey, ⅛ cup sugar, and vanilla.
Preheat oven to 400F.
Roll out dough between two pieces of wax paper until ¼" thick.
Carefully remove the top sheet of wax paper.
Cut cookies into rectangles measuring about 4" x 2".
Place cookies on ungreased cookie sheet about 2" apart.
Spread each cookie with poppy seed mixture.
Bake 10-12 minutes or until lightly colored and set.
Transfer to wire racks to cool.
Combine cinnamon and 2 tablespoons sugar.
Sprinkle cookies with cinnamon/sugar mixture.