Kichlach
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| ½ | cup | Vegetable oil |
| 2 | tablespoons | Sugar |
| 1 | cup | Sifted flour |
| ¼ | teaspoon | Salt |
| 4 | tablespoons | Poppy seeds (optional) |
Directions
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KICHLACH
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In Israel, all young men and women are required to enlist for military service at the age of 18. The soldiers, who manage to get home only once every several weeks, enjoy getting parcels with sweet things from home; and mothers are very efficient in keeping them well-supplied with cakes. Derived from central Europe, the popular kichlach are to be found in many of the packages destined for young soldiers. No adequate substitute has so far
been found for the homemade product. The word kichlach is Yiddish for cookies.
Beat eggs until light, then beat in oil, sugar, flour and salt. Beat until very smooth. Stir in poppy seeds, if you desire. Drop by the teaspoon onto
a greased baking sheet, leaving about 3 inches between each (they spread and
puff while baking). Bake at 325 deg F (170 deg C) for 15 minutes or until browned on the edges. Makes approximately 36 cookies.
.