Rice Flour Cookies With Poppy Seeds

If my heart is the source of my sin problem, then lasting change must always travel through the pathway of my heart. It is not enough to alter my behavior or to change my circumstances. Christ transforms people by radically changing their hearts. If the heart doesn’t change, the person’s words and behavior may change temporarily because of an external pressure or incentive. But when the pressure or incentive is removed, the change will disappear.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Jewish		30	Cookies

INGREDIENTS

1		Stick, 1/4 lb margarine at
		room temperature
2/3	c	Sugar
2		Eggs, slightly beaten
1	T	Water
2	c	Rice flour
1/4	t	Baking powder
1/4	t	Cardamom
2	t	Poppy seeds

INSTRUCTIONS

Source: Beth Hamidrash Synagogue - Nan Berenji Vancouver, B.C.  These
little cookies can be served at Pesach or other holidays.  Sprinkling
with poppy seeds adds to the flavour and gives them a  festive air.
Use margarine rather than butter to make the cookies pareve, so that
they can be eaten any time.  Cream the margarine and sugar together
until smooth. Add the eggs and  water and mix well. Add the rice flour,
baking powder and cardamom  and blend together into a dough. Oil a
baking sheet lightly. Take 1  heaping teaspoon of dough for each
cookie, roll it into a ball, then  press it down to 1/4 inch thickness
on the baking sheet. Sprinkle  with the poppy seeds.  Bake the cookies
in a 350*F oven for 20 minutes. Cool well. Store in a  cookie tin or
jar.  Posted to JEWISH-FOOD digest V97 #044 by alotzkar@direct.ca (Al)
on  Jan 8, 1904.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 74 Calories From Fat: 19 Total Fat: 2.2g Cholesterol: 12.6mg Sodium: 21.5mg Potassium: 37.1mg Carbohydrates: 12.6g Fiber: <1g Sugar: 4.5g Protein: 1.2g