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1 cup margarine
Cream margarine and 1 cup sugar. Add egg, vanilla, and cinnamon. Beat 2 to 3 minutes. Add nuts and poppy seeds; beat for another minute. Stir in flour and salt gradually. Refrigerate until dough can be handled to shape into rolls.
Make 2 rolls about 2" in diameter. Roll in 2 tablespoons sugar. Wrap the rolls in wax paper and refrigerate 2 to 3 hours. Cut into 1/4" slices. Place on ungreased cookie sheets. Bake in preheated 325°F oven about 20 minutes or until cookies start to brown. Cool on racks. Keep in tightly closed container.
Posted by Brocha Isaacson Perlstein
Nutritional Info Per Serving: N/A
1 cup sugar
1 egg
1 tsp. vanilla
1/2 tsp. cinnamon
1-1/2 cups almonds, finely chopped
1/2 cup poppy seeds
2 cups flour
1/4 tsp. salt
2 tbsp. sugar