Cookie with Nuts and Poppy Seeds

Prepare all the ingredients. Instead of walnuts, you can use any nuts. You can omit poppy seeds in the filling if you don't like them. Buy good quality butter, don't substitute it with margarine. Sift the flour through a fine sieve before using. You can replace vanilla extract with vanilla sugar (1 tsp) or skip the vanilla flavor altogether if you don't like it. Sour cream with a fat content of 10-25% is suitable. I used store-bought sour cream with 25% fat content.

Add a pinch of vanilla and salt to the sifted flour. Mix until evenly distributed throughout the flour mixture.

Take the butter out of the refrigerator and cut it into cubes. Add it to the dry ingredients.

Rub it with your hands until it resembles fine breadcrumbs. Do this quickly so that the butter doesn't melt due to the warmth of your hands.

Add the sour cream to the buttery breadcrumbs.

Mix it with a spoon until the entire dry mixture becomes slightly moist.

Knead quickly with your hands and shape the dough into a ball. If the sour cream is very liquid, you may need to add a little flour at this step. Cover it with plastic wrap and refrigerate for 30 minutes.

To prepare the filling, finely chop the walnuts. You can transfer them to a blender bowl and grind them slightly.

Add sugar and poppy seeds. Reserve some poppy seeds for sprinkling.

Add natural honey. If it is too thick, heat it slightly in the microwave.

Mix well.

Take the dough out of the refrigerator. For convenience, I divided it into 2 parts. Roll each piece into a long sausage. Cut it into 18-20 pieces. Shape each piece into a ball, cover with a towel, and work with each one in turn.

Roll a ball into a thin oval or rectangular sheet.

On one edge along the wide side, place a portion of poppy-seed and nut filling, approximately 1-1.5 teaspoons.

Fold the side edges towards the center.

Roll it into a roll. Repeat with the remaining dough.

Line a baking sheet with high-quality parchment paper. Place the prepared rolls. Brush with beaten yolk. Sprinkle with poppy seeds. Preheat the oven to 180 degrees. Bake for 30-40 minutes. Baking time depends on the power of your oven. Adjust it according to your oven.

Nut and poppy seed cookies are ready. Cool and serve for dessert. Optional: sprinkle with powdered sugar.

Enjoy your tea time!