200 g soft butter
75 g powdered sugar
1 egg (size M)
80 g prepared poppy seed filling
250 g flour
125 g Organic Raspberry Preserve
1. Cream the butter with powdered sugar. Stir in the egg, poppy seed filling and flour. Cover 2 baking tins with baking paper. Then fill the dough into a decorating bag with a star nozzle and squirt little cookies on the baking tins.
2. Bake the cookies in the preheated baking oven (E-herd: 200°C/air circulation 175°C/Gas: look producer) for 8-10 minutes. Let the cookies cool down the on a cooling rack.
3. Heat the preserve, cook it for 1-2 minutes and let it cool down a little. Put a little jelly spot in the middle of each cookie and let it dry.