Grandma’s Poppy Seed Cookies

My Dad’s mother immigrated from Russia as a young woman.  She never learned to read or write English, so none of her recipes were written down.  My Aunt Millie took the time as an adult to watch her and measure  the ingredients.  They are both deceased, but the recipes live on.

1 cup oil

1 cup sugar

1 tsp. vanilla

3 eggs

3 tsp. baking powder

Pinch salt

1/3 cup poppy seeds

3 cups flour

Beat eggs, sugar and oil.  Mix in all dry ingredients, add vanilla and mix well.  Make 2″ balls and place on ungreased cookie sheet.  Flatten lightly.  Sprinkle with sugar/cinnamon if desired.  Bake at 350 degrees for 15-20 minutes until golden brown.

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Old Fashioned Christmas Cookies

This recipe is from Greg’s mother, Anna, a great baker.

1 Cup butter or margarine

1 1/2 Cups sugar

2 eggs

3 1/2 Cups flour

1 1/4 tsp. salt

1 tsp. baking soda dissolved in 1 tsp white vinegar

2 tsp. vanilla

Cream butter and sugar till well mixed.  Add other ingredients and mix well.  Refrigerate dough at least 3 hours, better if overnight.  Roll out dough about 1/2 cup at a time.  I roll them on a cloth pie crust mat.  The thinner the cookies, the crispier they come out.  The trick is to find a happy medium between thin and manageability of the dough.  I use cookie cutters that do not have small extensions to them-just makes it harder to have it all hold together.  Cut with cookie cutters and transfer to baking sheet lined with parchment paper.  They can be decorated with colored sprinkles, if desired.  Bake at 350 degrees for 8-10 minutes till lightly browned.  Let cool a couple of minutes before removing them to a cooling rack.

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