Puffy egg cookies - {kichlach}
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| ½ | cup | Salad oil |
| 2 | tablespoons | Sugar |
| 1 | cup | Flour -- sifted |
| ¼ | teaspoon | Salt |
| 4 | tablespoons | Poppy seeds -- (optional) |
Directions
Beat the eggs until light, then beat in the oil, sugar, flour and salt. Beat until very smooth. Stir in the poppy seeds, if you like.
Drop by the teaspoon onto a greased baking sheet, leaving about 3-inches between each. (They spread and puff in baking.) Bake in a 325 degree oven 15 minutes or until browned on the edges. Makes approximately 36 cookies. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Recipe By : Jennie Grossinger - "The Art Of Jewish