| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Jewish | Desserts-, Cookies | 30 | servings |
INGREDIENTS
| 8 | tb | Vegetable shortening |
| 1 | c | Sugar |
| 3 | Eggs; well beaten | |
| 3 | c | Flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | ts | Vanilla |
| 1/4 | c | Ground poppyseed |
INSTRUCTIONS
Cream shortening and sugar together. Ad eggs and blend thoroughly. Sift together flour, baking powder, and salt; add. Add vanilla and poppyseed and mix thoroughly. Roll to a 1/4- inch thickness and cut with cookie cutter into desired shapes. Place on greased cookie sheet. Bake in a 375 degrees F oven for 10 to 12 minutes or until lightly browned. Makes 30 to 40. Recipe from: Fairmount Temple Cookbook Fairmount Temple Sisterhood, Cleveland Ohio Published in: The Chosen- Appetizers and Desserts Marilyn Stone, Editor- Triad Publishing Co., Gainesville FL 1982 ISBN 0- 937404-11-x Recipe by: The Chosen- Appetizers and Desserts p. 148 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Dec 28, 1998, converted by MM_Buster v2.0l.
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