| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Jewish |
Cookies, Desserts- |
30 |
Servings |
INGREDIENTS
| 8 |
T |
Vegetable shortening |
| 1 |
c |
Sugar |
| 3 |
|
Eggs, well beaten |
| 3 |
c |
Flour |
| 1 |
t |
Baking powder |
| 1/2 |
t |
Salt |
| 1 |
t |
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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