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
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 30|
|Calories from Fat: 59 (29%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 107.7mg||33 %|
|Sodium 47.8mg||2 %|
|Potassium 59.9mg||2 %|
|Total Carbohydrate 32.1g||9 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 31.4g|
|Protein 4.9g||7 %|
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Calories per serving: 205
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