January 11, 2013
There were so many foods tied to my childhood via both of my grandmothers – they were excellent cooks and never really used the standard measuring utensils. My maternal grandmother, Eva Greenberg, would use her little, plump hands to measure the ingredients. When my mother would watch her bake and ask “Mom, but how much flour or eggs?” The response would always be her cupping her hands and answering – “This much.”
This recipe for Mun Cookies was my mother’s favorite and she somehow managed to convert her mother’s recipe. They are not too sweet, firm in texture, and perfect for dunking into coffee or tea. My little grandmother would sit with my mother at the kitchen table and have her cup of tea, with a sugar cube in her mouth, sip the tea and dunk her cookies. The cookies were always stored in a old cookie tin. Both of them are no longer here, so for me, the cookies are delicious because they taste of sweet memories.
1/3 cup oil
1 cup sugar
1 1/2 cups flour
1/4 cup poppy seeds
1 teaspoon vanilla
3 tablespoons baking powder
Well greased cookie sheets.
Preheat oven to 375 degrees.
In a large bowl, mix the oil and sugar until blended.
Beat the eggs; add the vanilla and poppy and add to the sugar/oil mixture.
Mix the flour and baking powder together and add to the above mixture until well blended.
Roll out dough on a well floured board – should be thin. Cut out round cookie shapes (Grandmom used a glass that she would dip in flour), and place on greased cookie sheets. Gather the scraps and start over with the rolling and cutting.
Bake 10-15 minutes or until brown.
Yield: Who knows? All I can remember is that she made a ton and they didn’t last.
Posted in Baked Goods and Desserts
Tags: baking powder, cookies, desserts, eggs, flour, oil, Poppy Seed, poppy seeds, sugar, vanilla