| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookie | 48 | Servings | |
INGREDIENTS
| 4 | c | Flour |
| 3 | ts | Baking powder |
| 1/4 | ts | Salt |
| 3/4 | c | Sugar |
| 4 | Eggs (can use egg substitute) | |
| 1/4 | c | Orange juice |
| 2/3 | c | Cooking oil |
| 1 | Lemon or orange; grated rind of | |
| 1 | cn | Solo brand poppyseed |
| 1 | Egg | |
| 1 | tb | Lemon juice |
| 1 | ts | Honey |
| 1/4 | c | Finely chopped nuts (optional) |
INSTRUCTIONS
MOHN (POPPYSEED) FILLING From: [email protected] (Joan Masters) Date: 6 Feb 1995 11:16:45 -0000 This recipe by Joy Danzig, former Rebbitzen at Cong. Beth David and is from a cookbook published by the Sisterhood. Sift the dry ingredients into a bowl. Add the eggs, oil, juice, and rind and stir well. Knead dough lightly until smooth. Roll dough to 1/8" thickness and cut into 3-1/2" rounds. Put a heaping teaspoon of filling (mohn/poppyseed, prune or jam) in the center of each round. Fold edges inward and pinch at the corners /_\ to form a triangle (sorry, it's the best I can provide). Bake on a greased baking sheet at 375 degrees for 30 minutes or until lightly browned. Makes about 4 dozen. Enjoy! Mohn (poppyseed) Filling: Mix all together, then spoon onto prepared dough and bake. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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