Rice Flour Cookies With Poppy Seeds

It is only the fear of God that has the spiritual power to overwhelm all the horizontal fears that can capture your heart. These relational-situational-location fears are only ever put in their proper place and given their appropriate size by a greater fear - fear of the Lord. Perhaps this is a good portion of what is being said in Proverbs when it declares that “fear of the Lord is the beginning of wisdom” (9:10).

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.

A Message from our Provider:

“Have you thanked God today?”

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