Title: Moon Kichel (Poppyseed Cookies)
Categories: Desserts-, Cookies
Yield: 30 servings

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

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.