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Cookies were often made in stick shapes for Purim to denote the finger of accusation Esther pointed at Haman. Children would often have the cookie represent a character in the Megillah and act out the story with their pastry. The addition of the poppy seeds or MOHN to this sweet is very common in Israel as are other dishes using this seed.


  • Ready Time : 0 min


4 dozen


  • 3/4 cup flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1 cup sugar
  • 1 cup peanut oil
  • 3 eggs
  • Zest 1 lemon, grated
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons vanilla
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon


  1. Combine the flour, cornstarch, baking powder, baking soda, salt and poppy seeds in a bowl and set aside.
  2. Cream sugar and oil on high speed until light and fluffy. Add eggs, zest, juice, and vanilla and mix until thoroughly combined.
  3. Stir in flour mixture and mix well.
  4. Lightly oil or wet your hands and then divide dough into four portions. Gently handle each portion as you form a uniform log that is about 12 inches long, 2 inches wide and 1 inch high. Place 2 logs on each parchment paper lined cookie sheet.
  5. Sprinkle the tops of the loaves with the cinnamon and sugar mixture.
  6. Bake at 350F for 20 minutes, or until edges are golden brown.
  7. Remove the loaves from the oven. Let cool for 5 minutes. Slice horizontally into 1/2 inch cookies. Place slices cut side up on the sheets and bake for 5 minutes. Turn cookies over and bake for another 5 minutes. Cool and then store in air tight container for 2 weeks or freeze.

About Tina Wasserman


Tina Wasserman is the author of the highly successful cookbook Entree to Judaism A Culinary Exploration of the Jewish Diaspora and her latest book, Entree to Judaism for Families. She is a respected and well-known cooking instructor living in Dallas, Texas. Her hands-o­n approach to all facets of food, (that also happens to be kosher), and its preparation have appealed equally to her non-Jewish and Jewish students for 40 years. More about Tina at CookingandMore

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