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Rice Flour Cookies With Poppy Seeds

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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


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