INGREDIENTS

INSTRUCTIONS

A while back someone asked me for the taiglach recipe I described. I
apologize for my tardiness in posting but I will make up for it by giving
you two not one recipe. Both of these recipes come from when my son was in
the Beth El Nursery School-he's now almost 21 but we still make them every
year. They can in large measure be done by anyone; they don't get ruined
with a lot of handling by little hands.
Cream margarine, sugar and honey. Add flour, mix well. Chill in
refrigerator 2 hours at least. Roll out. Cut with cookie cutter. Sprinkle
with additional sugar. Bake on ungreased cookie sheet at 300 for 25
minutes.
Makes 4 dozen
Posted to JEWISH-FOOD digest V97 #019
From: Gary Wind MD <gwind@CapAccess.org>
Date: Wed, 11 Sep 1996 16:00:20 -0400 (EDT)

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