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.