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POPPY SEED COOKIES

Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser
Dairy
Yield: 48 Cookies


Ingredients
• 1 cup butter
• 9 tablespoons sugar
• 1 large egg
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/2 cups flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/3 cup chopped pecans
• 1/4 cup poppy seeds


Directions
1.
Preheat oven to 350°F. Grease cookie sheets.

2. Cream butter with sugar at medium speed with electric mixer. Beat in egg, salt and extracts.

3. Mix in flour, spices, nuts and seeds.

4. Roll dough into 6 logs, 1 1/2 inches in diameter. Chill 30 minutes. Cut into 1/4-inch thick diagonal slices. Place on sheets.

5. Bake 10 to 12 minutes until lightly browned.
 

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