1

Dough: cream the butter and sugar together, then add the sugar, vanilla, salt, and egg and beat until the light. Add the poppyseeds and flour and briefly mix until you have a dough. Cover and let chill in the fridge for about 1-2 hours.

2

Forming: form 30 balls from the dough, place them on a parchment-lined baking sheet and lightly flatten. Using the back of a teaspoon, press a heart into each cookie. Chill for an additional 30 minutes.

3

Baking: bake the cookies in the middle of an oven preheated to 180 °C convention (160 °C convection) until light brown. Remove and let cool.

4

Melt the glaze according to the package instructions, then fill the heart-indentations in each cookie. Let the glaze dry, and keep the cookies in a cool, dry place until serving.

Source:

IG Dinkel, Judith Gmür-Stalder