Cherry Poppyseed Cookies
Poppy scores with magnesium, which we need for the regeneration of nerves and muscles. It also helps us fall asleep, because it's much easier to sleep with relaxed muscles. Together with the flour, they provide us with plenty of fibre, which satiates us and is good for the intestines.
Other fillings, such as apricot jam or orange jelly, also go well with the nutty poppy seed flavour. Another variation is a vanilla filling. For this, prepare a vanilla pudding with only about 300 ml milk and squirt the cookies a little larger. However, this variant is only suitable for direct consumption - it fits perfectly as a snack with a cosy cup of coffee with friends or family.
In a bowl, beat the butter until light and fluffy. Add the sugar, vanilla sugar, orange zest, poppyseeds and eggs, and stir until creamy. In another bowl, stir the flour with the baking soda. Stir into the butter mixture until thoroughly combined. If the dough is too thick, add some milk. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat a convection oven to 180°C (approximately 350°F).
Place the dough in a piping bag fitted with a serrated piping tip. Pipe rosettes onto a parchment-lined baking sheet. Place some cherry jam in the middle of each. Refrigerate until chilled, about 30 minutes.
Bake until golden, about 12 minutes. Remove from oven and allow to cool before serving.