| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
Jewish |
|
36 |
Cookies |
INGREDIENTS
| 3 |
|
Eggs |
| 1/2 |
c |
Vegetable oil |
| 2 |
tb |
Sugar |
| 1 |
c |
Sifted flour |
| 1/4 |
ts |
Salt |
| 4 |
tb |
Poppy seeds; (optional) |
INSTRUCTIONS
Beat eggs until light, then beat in oil, sugar, flour and salt. Beat until
very smooth. Stir in poppy seeds, if you desire. Drop by the teaspoon onto
a greased baking sheet, leaving about 3 inches between each ( they spread
and puff while baking.) Bake at 325º for 15 minutes or until browned on
edges.
Posted to JEWISH-FOOD digest Volume 98 #006 by Bella Parnes
<bparnes@aabgu.org> on Jan 5, 1998
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”