Rice flour cookies with poppy seeds
30 Cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick (1/4 lb) margarine at room temperature | |
| ⅔ | cup | Sugar |
| 2 | larges | Eggs, slightly beaten |
| 1 | tablespoon | Water |
| 2 | cups | Rice flour |
| ¼ | teaspoon | Baking powder |
| ¼ | teaspoon | Cardamom |
| 2 | teaspoons | Poppy seeds |
Directions
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.
1. 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.
2. Oil a baking sheet lightly. Take 1 heaping teaspoon of dough for each cookie, roll it into a ball, then press it down to ¼ 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@... (Al) on Jan 8, 1904.