Moon kichel (poppyseed cookies)

30 servings

Ingredients

Quantity Ingredient
8 tablespoons Vegetable shortening
1 cup Sugar
3 Eggs; well beaten
3 cups Flour
1 teaspoon Baking powder
½ teaspoon Salt
1 teaspoon Vanilla
¼ cup Ground poppyseed

Directions

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 ¼- 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@...> on Dec 28, 1998, converted by MM_Buster v2.0l.

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