Mohn (Poppy Seed) Cookies

Jamie Stolper
 
These are my father-in-law's favorite cookies. He is always asking for them! I like to make them for Chanukah and Purim and special occasions throughout the year. They are crisp, not too sweet, and have the nutty flavor of poppy seeds – perfect when you want something crunchy with a cup of tea. I usually make the dough in the evening and roll out the cookies and bake them the next day. Both the dough and the cookies freeze well.
 
Ingredients
2 eggs, well beaten
3/4 cup sugar
3/4 cup oil
1/4 cup poppy seeds
2 tablespoons orange juice
1/2 tablespoon lemon juice
1/4 teaspoon salt
3 cups flour
2 1/2 teaspoons baking powder
 
 
Beat sugar and eggs well. Add all other ingredients, mixing well. Chill dough for at least one hour. Roll out thin on a floured board. Cut into your favorite shapes. Bake on a greased cookie sheet in a preheated 375-degree oven for 10 minutes. Makes about four dozen cookies.

Mohn Cookies (Poppy Seed Cookies)
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