Poppy Seed Cookies Recipe
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Poppy Seed Cookies
1 cup pareve
margarine (or butter, depending on how you'll serve them)
Cream margarine and sugar, beat in egg until light and fluffy. Combine dry ingredients, add gradually to the creamed mixture, beating until just well-blended.
Divide in half, and roll each portion into a log about three inches in diameter. Wrap in waxed paper or plastic wrap and refrigerate at least two hours.
Slice as thin as you can and bake on greased baking sheets about 10-12 minutes at 325 degrees until lightly brown at the edges.
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