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
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