| 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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