1.      Heat oven to 350°F.

2.      Whisk flour, poppy seeds, baking powder, and salt in a bowl.

3.      Set aside.

4.      Beat sugar, butter, and vanilla in a bowl with a hand mixer until pale and fluffy.

5.      Add eggs one at a time, beating after each.

6.      Mix in dry ingredients.

7.      Form dough into a disk.

8.      Halve the recipe.

9.      Roll each half on a floured work surface until ¼″ thick.

10. Chill in refrigerator for ½ hour.

11. Cut out 1½″-wide diamonds from dough.

12. Transfer to paper-lined rimmed baking sheets.

13. Bake until golden, 12–15 minutes.

14. Meanwhile, boil honey and ⅓ cup water in a saucepan.

15. Place all cookies in a single layer on one of the baking sheets.

16. Pour honey over the cookies, being careful not to burn yourself.

17. Let sit for 10 minutes before serving.

YUMMY!!!      YIELDS: 5½ dozen

CHEF’S NOTE:   To make this recipe PARVE replace the butter with parve margarine (e.g. Mazola Parve)

Source: Rabbi Alan Ira Silver