INGREDIENTS

INSTRUCTIONS

DESCRIPTION:  A rich, sour-cream dough is laden with poppyseeds and
braided into 5-inch sticks.  Combine flour, poppy seed and baking soda;
set aside. Beat together  butter, sugar and salt until combined. Add
eggs one at a time,  beating after each addition. Beat in sour cream
and vanilla. Add  flour in 1-cup increments, blending after each
addition. Gather dough  into a ball and wrap in plastic; refrigerate
one hour. Preheat oven  to 375. Divide dough in half; refrigerate one
half. On well-floured  surface, roll out half of dough into a 15" by 5"
rectangle, 1/4 inch  thick. Using a floured knife, cut dough into 60 5-
x 1/4-inch strips;  dip knife in flour often to facilitate cutting. Lay
three 5-inch  strips side by side on floured surface. Braid strips
(working from  middle toward the ends will make a more uniform braid),
pinch ends  together. Brush completed braids with egg white glaze;
sprinkle  lightly with poppyseed. Arrange braids, 1" apart, on buttered
baking  sheets. Repeat with second half of dough. Bake 13-16 minutes,
or  until golden and crisp. Cool on racks. Store airtight at room temp
5  days, freeze for three months. From "The Joy of Cookies," formatted
by Theresa Grant, HWWK11b. Posted to EAT-L Digest 14 October 96  Date:
Tue, 15 Oct 1996 13:20:22 -0500  From:    LD Goss <ldgoss@METRONET.COM>

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Nutrition (calculated from recipe ingredients)
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Calories: 1110
Calories From Fat: 375
Total Fat: 42.6g
Cholesterol: 225.3mg
Sodium: 295.2mg
Potassium: 246.3mg
Carbohydrates: 163.6g
Fiber: 3.4g
Sugar: 68.5g
Protein: 18.2g