Polish Poppyseed Cookies with Jam (Baletki): A Traditional Delight

In a large mixing bowl, beat together the softened butter and sugar until light and fluffy.
Add the egg, vanilla extract, and lemon zest to the bowl and mix until well combined.
In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Step 2: Make the Poppyseed Filling

In a small saucepan, heat the milk over medium heat until warm, then add the ground poppy seeds. Stir and cook for 2-3 minutes until the mixture thickens slightly. Set aside to cool.
Step 3: Roll Out the Dough

Preheat your oven to 350°F (175°C).
Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Use a round cookie cutter or a glass to cut out circles from the dough.
Place the cookie circles on a parchment-lined baking sheet.
Step 4: Add the Jam and Poppyseed Filling

Place a small spoonful of jam in the center of each cookie circle.
Spoon a small amount of the cooled poppyseed mixture over the jam.
Gently fold the edges of the dough over the filling to form a half-moon or crescent shape. Press the edges lightly to seal.
Step 5: Bake the Cookies

Bake the cookies in the preheated oven for 12-15 minutes, or until they are golden brown around the edges.
Remove from the oven and allow them to cool on a wire rack.
Step 6: Serve

Once the cookies are cooled, dust them lightly with powdered sugar for an elegant finish.
Serving and Storage Tips