POPPY-SEED COOKIES
- 4 C sifted flour
- 3 t baking pdr.
- ¼ t salt
- 1 C shortening
- ½ C brown sugar
- 2 C granulated sugar
- 2 eggs, well beaten
- 1 C poppy seed
- 1 T vanilla
Cream shortening, add sugar gradually and cream together thoroughly. Add eggs, poppy-seed and vanilla. Add flour sifted with baking powder and salt. Mix well. Shape stiff dough into rolls, 1½ inches in diameter. Wrap in waxed paper and chill well or overnight. Slice ⅛ inch thick. Bake on ungreased cookie sheet in 425° oven or until lightly browned.
This is a very sweet cookie. If less sweetness and more richness is desired cut white sugar to 1½ cups and flour to 3 cups. 7 dozen cookies.
