For the Dirndl poppies, knead a shortcrust pastry using all the ingredients except the jam. Let the dough rest in a cool place for two hours.
Roll out the dough on a floured work surface and cut out little flowers.
Cut an additional hole in the center of one half of the cookies. Bake the cookies at 180 degrees Celsius.
Let them cool down and stick them together with the smoothly stirred Dirndl jam. If the jam is too firm, stir in a dash of rum. The recipe makes about three sheet Dirndl poppies.
You can also fill the Dirndl poppies with another, tart jam if you don't have Dirndl jam on hand.