Steps

• In the bowl of a stand mixer equipped with a paddle attachment or a food processor fitted with blades, add the cold butter from the fridge cut into cubes and the sugar. Turn on the mixer until you get a sandy mixture. Alternatively, you can quickly work the shortcrust pastry by hand.

• Then add the whole egg and turn the mixer back on to incorporate it with the other ingredients.

• Finally, add the flour, vanilla, poppy seeds, pinch of salt, and grated lemon zest. Turn on the mixer, increasing the speed, and work the dough until it begins to compact and detach from the bowl walls.

• Transfer the dough onto a lightly floured work surface with the help of a scraper. Use your hands to make it homogeneous and form a loaf about 0.8 inches high, then wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

• After the dough has rested, quickly work the pastry with your hands to soften it and, always on the lightly floured work surface, roll out the dough with a rolling pin.

• Using cookie cutters, cut out a total of 44 cookies, 22 of which should have a central hole in the shape you desire to overlap with the others. As you make them, place them on baking sheets lined with parchment paper.

• Bake the cookies in a preheated oven at 356°F and cook them in a convection mode for about 10 minutes.

• When they are cooked, remove them from the oven, place them on a tray, and let them cool slightly.

• Meanwhile, fill half a small pot with water and place it on the stove, it should not boil. Place a bowl on top so that the bottom partially enters the pot for a bain-marie cooking (it should not touch the water).

• Inside the bowl, place the white chocolate broken into pieces and mix with the spatula until it is completely melted. Add some milk to make it slightly liquid and drizzle it with a teaspoon over the cookies, forming a kind of glaze. The cookies are ready to be enjoyed.