Semi-adapted from but mostly just found on the smittenkitchen blog
Zest of 1 lemon
1 cup powdered sugar
2 1/4 cup all-purpose flour
1/4 tsp salt
2 large egg yolks at room temperature
2 sticks of unsalted butter at room temp
1 large, beaten egg for glaze
1/2 cup milk
1/4 cup sugar
Zest of 1/4 orange
1/2 cup poppy seeds
1/6 cup raisins
1/2 tbsp triple sec
1/4 tbsp butter
1/4 tbsp vanilla extract
Jam of your choice for the rest of your cookies
Put the powdered sugar, lemon zest, flour and salt in a food processor and pulse until mixed. Add the butter and egg yolks and process until it turns into a big dough ball. Wrap in plastic wrap and chill for at least an hour.
Grind the poppy seeds in a coffee or spice grinder.
Heat the milk, sugar, orange zest, ground seeds and raisin in a small saucepan so that it’s at a low simmer.
Add the lemon juice, triple sec and butter and cook for 2 more minutes. Add the vanilla, turn off the heat, stir to combine, and let cool.
Make the cookies
Line baking sheets with parchment paper. Roll the dough out to right under 1/4 of an inch thick for little cookies. Use a glass or 2″ cookie cutter to cut the dough and line them up on the sheet.
Brush the tops of the cookies with the egg wash and chill the trays in the fridge for 20 minutes to help them hold their shape. Bake in a preheated 350 degree oven for 15 minutes.