Poppy Seed Cocktail Wafers
|Poppy seeds||1⁄3 Cup (5.33 tbs)|
|Boiling water||1⁄3 Cup (5.33 tbs)|
|Sifted flour||2 Cup (32 tbs)|
|Cayenne pepper||1⁄8 Teaspoon|
|Baking powder||1 Teaspoon|
|Special oil||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Minced onions||1⁄3 Cup (5.33 tbs)|
Soak the poppy seeds in the boiling water until cold.
Sift together the flour, salt, cayenne pepper and baking powder.
Work in the oil, egg, onions and undrained poppy seeds.
Knead lightly until smooth.
Roll out the dough 1/8 inch thick on a lightly floured surface.
Cut into 1-1/2-inch rounds.
Arrange on a cookie sheet.
Sprinkle with additional poppy seeds, if you like.
Bake in a 425° oven 15 minutes or until browned.
Serve warm or cold.