ready in 2 h. 3 min.
- For the Dough
- 1 cup powdered sugar
- 2 large egg yolks
- 1 cup unsalted butter (at room temperature)
- 1 Tbsp freshly grated lemon zest
- 2 ¼ cups unbleached all-purpose flour
- ¼ tsp salt
- 1 egg (beaten; for glaze)
Using a food processor, blend the confectioners' sugar and egg yolks. Add butter and lemon zest and pulse to process. Gradually add flour and salt, pulsing until a ball forms. Cover with plastic wrap and place in the refrigerator for at least one hour or overnight.
Place milk, sugar, and orange zest in a saucepan over medium heat. Grind poppy seeds in a clean coffee grinder. When milk mixture is warm, reduce heat and add ground poppy seeds and raisins. Cook until the poppy seeds absorb the milk and the mixture has a thick texture, about 15 minutes. Add the lemon juice, brandy, liqueur and butter. Stir to incorporate; cook for 2 or 3 minutes longer. Stir in vanilla extract, remove from heat and allow to cool.
To Assemble and Bake:
Preheat oven to 350º F. Line 2 baking sheets with cooking parchment paper.
Roll out dough to 1/4-inch thickness. Use a cookie cutter or a glass to cut 3-inch circles. Put a heaping teaspoon of filling in the center of each circle, press up the sides of the dough up around the filling. Brush the edges of the dough with the beaten egg.
Bake for 12 to 15 minutes, or until golden and cooked through. Rotate the baking sheets have way through the baking process to promote even baking.
Cool on wire racks. Serve.