The fifth generation to enjoy the mohn cookies….
Mohn Cookies—Updated version: Poppy Seed Cookies
1 cup pareve margarine (Grandma used Spry—never Crisco*!)
1 1/2 cups sugar
1 teaspoon vanilla
4 scant cups all purpose flour
1 teaspoon baking powder
1/4 cup poppy seeds
cinnamon and sugar (for later-don’t add to the batter)
Cream margarine and sugar. Add eggs one at a time and then vanilla. Add dry ingredients and beat until dough is smooth.
Divide into rolls (again like play doh), wrap in plastic wrap and freeze at least 24 hours. Can be kept frozen for a longer period. (You decide how long).
Slice the frozen dough rolls into cookies making sure the slices are uniform. (You decide how thick).
Bake @ 350º 15 minutes, longer if the cookies are thick. They should be lightly browned. Sprinkle with cinnamon and sugar mix when they’re hot.
*Our great-grandmother, who never really learned English, thought “Crisco” sounded like “Christ” and reasoned that no matter what the can said, that brand of shortening probably contained lard. In kosher cooking that is traif, forbidden. For Yiddish speakers, Spry just sounded like it had to be all vegetable shortening.