Ingredients
- 12 rectangles
- 4 equal par cover
- 2 eggs
- 2 1/2 c all purpose flour
- 1 c sugar
- 1/2 cup poppy seed
- 1/2 c milk
- 1/2 c shortening
- 1/2 c poppy seed
- 1/2 c almonds
- 1/4 c margarine
- 2 tb honey
- 2 tablespoons honey
- 1 tb lemon juice
- 1 ts baking soda
- 1 ts vanilla
- 1 teaspoon poppy seed mixture on one end
- 1 ts lemon peel (finely shredded)
- 1/2 ts salt
rectangle. Using metal spatula or knife dipped into flour, carefully fold dough over filling. Pinch edges to seal. Press edges with fork dipped into flour. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are light brown. Brush warm cookies with honey. Sprinkle with poppy seed. Remove to rack to cool. Repeat with remaining dough. 4 DOZEN COOKIES; 95 CALORIES PER COOKIE. ----
