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1
Preheat oven to 350 - racks in the top 1/3 of the oven.
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2
In a medium bowl whisk together the flour, baking powder, salt and poppy seeds.
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3
Set aside.
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4
In a separate bowl, either by hand or with an electric mixer, beat the butter until it is fluffy and creamy.
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5
Add the sugar and mix some more, scraping the sides of the bowl once along the way.
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6
Mix in the egg yolks and vanilla extract, scraping the sides again if needed.
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7
Being careful not to over-mix, stir in the flour mixture by hand.
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8
If the dough is on the dry side stir in the milk as well.
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9
Turn the dough out onto the counter-top, kneed it once or twice (just so it comes together) and form one large ball.
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10
Cut the dough into four quarters, then shape each piece into a ball.
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11
Flatten each of the four balls into 1/2-inch thick pancakes, and wrap each piece individually in plastic before chilling in the refrigerator for at least a half an hour.
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12
Roll out the dough thin as can be on a lightly floured surface - wafer thin, about 1/8-inch, and stamp out using cookie cutter (recommended 1 1/2 in fluted round).
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13
Arrange cookies 1-inch apart on prepared baking sheets before sprinkling with a small pinch of salt and sugar.
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14
Bake for about seven minutes on a parchment-lined baking sheet or until the cookie edges are golden brown.
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15
Remove from oven and cool completely on a rack.
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16
When you are ready to assemble the cookies, place the chocolate in a double boiler (or a bowl placed over a bit of simmering water) to melt.
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17
Spread about 1/2 teaspoon of melted chocolate onto the center of the flat side of one cookie.
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18
Top with another cookie - matching flat side to flat side.
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19
Repeat with the remaining cookies, setting them aside to let the chocolate set.
