Free Recipe Moon Kichel (Poppyseed Cookies)
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Moon Kichel (Poppyseed Cookies) Recipe
8 tb Vegetable shortening
1 c Sugar
3 Eggs; well beaten
3 c Flour
1 ts Baking powder
1/2 ts Salt
1 ts Vanilla
1/4 c Ground poppyseed
Moon Kichel (Poppyseed Cookies) Preparation
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 1/4- 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 on Dec 28, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 30
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