Poppy Seed Cookies

To keep the dough tender, knead only until everything just comes together.

For even rolls, lift the dough briefly and continue rolling now and then so it doesn't stick to the surface.

It's enough to whip the egg white briefly with a fork until frothy so it spreads easily.

Spread the sugar on a plate and roll the log over it with light pressure so the sugar adheres evenly.

Well-chilled dough cuts more cleanly and the cookies keep their shape.

If you use two sheets, prepare both at the same time so the dough doesn't warm up after slicing.

For even slices, clean the knife between cuts and slice without pressing.

The cookies should stay pale; depending on your oven, check briefly from minute 12.

Shortcrust cookies are still very soft when warm — they become firm and crumbly only after cooling.