| 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: jmasters@eng.sun.com (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,
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