POPPY-SEED COOKIES

4 C sifted flour

3 t baking pdr.

¼ t salt

1 C shortening

½ C brown sugar

2 C granulated sugar

2 eggs, well beaten

1 C poppy seed

1 T vanilla

Cream shortening, add sugar gradually and cream together thoroughly. Add eggs, poppy-seed and vanilla. Add flour sifted with baking powder and salt. Mix well. Shape stiff dough into rolls, 1½ inches in diameter. Wrap in waxed paper and chill well or overnight. Slice ⅛ inch thick. Bake on ungreased cookie sheet in 425° oven or until lightly browned.

This is a very sweet cookie. If less sweetness and more richness is desired cut white sugar to 1½ cups and flour to 3 cups. 7 dozen cookies.