| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Vegetables |
Jewish |
Cookie |
36 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
|
Egg |
| 1/2 |
c |
Sugar (I usually use about 1/3 cup; preferring it *less sweet.*) |
| 1/4 |
c |
Poppy seeds |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Baking powder |
| 1/2 |
c |
Vegetable oil (I prefer corn or canola) |
| 1/4 |
c |
*cold* water |
INSTRUCTIONS
From: leiba@eskimo.com
Date: Thu, 8 Aug 1996 15:43:56 -0700 (PDT)
My Aunt Charlotte gave me this recipe which is based on the treats her
Mother (my Grandmother) used to make for us. My favorite was the "Onion
Pletzl Cookie" which is a savory sweet Gramma used to bake and bring to our
house--usually in a shoe-box lined with wax paper.<G>
Preheat oven to 400 degrees. Mix dry ingredients, then add liquids. Blend
well, and let stand for one hour. Divide dough in half, and roll (on wax
paper or lightly floured board) til you have a sheet about 1/8" thin. Place
on a cookie sheet and using a pizza cutter or knife, cut diagonally into
diamonds (repeatedly criss-crossing sheet.) You *can* cut them with a
cookie cutter or water- glass into rounds, but this is a quick, virtually
fool-proof method.
Bake in 400 degree oven 10 to 20 minutes, depending on your oven. Cookies
should be a dark tan color.
Onion Pletzl Cookies: Using above recipe, add a medium to large chopped
onion to dough before letting it sit, and bake as above!
JEWISH-FOOD digest 307
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”