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Vegetables, Eggs, Grains Jewish Cookies, Desserts- 30 Servings

INGREDIENTS

8 T Vegetable shortening
1 c Sugar
3 Eggs, well beaten
3 c Flour
1 t Baking powder
1/2 t Salt
1 t Vanilla
1/4 c Ground poppyseed

INSTRUCTIONS

Cream shortening and sugar together. Ad eggs and blend thoroughly.
Sift together flour, baking powder, and salt; add. Add vanilla and
poppyseed and mix thoroughly. Roll to a 1/4- inch thickness and cut
with cookie cutter into desired shapes. Place on greased cookie sheet.
Bake in a 375 degrees F oven for 10 to 12 minutes or until lightly
browned.  Makes 30 to 40.  Recipe from: Fairmount Temple Cookbook
Fairmount Temple Sisterhood,  Cleveland Ohio Published in: The Chosen-
Appetizers and Desserts  Marilyn Stone, Editor- Triad Publishing Co.,
Gainesville FL 1982 ISBN  0- 937404-11-x  Recipe by: The Chosen-
Appetizers and Desserts p. 148  Posted to JEWISH-FOOD digest by Linda
Shapiro <lss@coconet.com> on  Dec 28, 1998, converted by MM_Buster
v2.0l.

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