Poppy Seed Crisps

When this Judy Zeidler recipe appeared in this week’s Jewish Journal, the photo of one of the cookies featured reminded me of something my mother used to make.  Pletzlach were large, flat, sugar-topped crackers that we ate right out of the oven, when she let me. These turned out to be more of the traditional poppy-seed cookie, thin, light and not too sweet, really good, they just are not my mother’s pletzlach.

Earlier this week Norm sent me an article about forgotten foods, and the very next day my sister called and, out of the blue, suggested that I make Helzel, a chicken neck stuffed with flour, fat and spices, (similar to kishke) that my mother often made. I still remember my mother sitting at the kitchen table and patiently sewing up the neck with a needle and thread.

Now there are two recipes of my mother’s that are missing, but not forgotten. Just like my mother.

Judy Zeidler’s Poppy Seed Crisps

1 cup oil
2 cups sugar
2 eggs
6 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups milk
2 ounces poppy seeds
1 teaspoon cinnamon

Preheat oven to 350 F.

Add oil and 1 1/2 cups sugar to the bowl of an electric mixer and blend together until fluffy. Beat in the eggs until smooth. Sift together the flour, baking powder and salt. Gradually add the milk alternately with the sifted dry ingredients to the oil mixture, beating after each addition. Blend in the poppy seeds. (The dough can be refrigerated for up to 4 days and stored in the freezer for 3 weeks.)

Remove the dough a heaping teaspoon at a time on to a generously floured board or a sheet of wax paper. Roll out the dough into a thin rectangle, about 8 by 11 inches. With a sharp knife, cut the dough into diamond shapes and place them on a greased baking sheet or silicone baking mat. Mix together the remaining 1/2 cup sugar and cinnamon and sprinkle over the cookies.

Bake for 8 to 10 minutes or until golden brown. Transfer the cookies to racks to cool.

Enjoy,

Irene