0
2 eggs
3/4 cup granulated sugar
1/2 cup vegetable oil
1/4 cup orange juice, or water
2 tsp baking powder
3 cups all-purpose flour
1/4 cup poppy seeds
Preheat oven to 350F (180C). Coat baking sheets with non-stick cooking spray. Pulse eggs, sugar, oil and juice in a food processor just until mixed, from 5 to 10 seconds. Add baking powder, flour and poppy seeds. Pulse just until mixed, from 40 to 60 seconds. Overmixing will result in tough cookies. Gather dough into a ball, then divide into 4 pieces. On a lightly floured surface, roll each piece of dough into a rectangle as thin as possible, no thicker than 1/4 inch (0.5 cm). Using assorted cookie cutters, cut out shapes, about 2-1/2 inches (6 cm) wide. Place on baking sheets. Sprinkle with sugar. Bake in centre of 350F (180C) oven until edges are golden, from 7 to 9 minutes. Remove to a rack to cool. Store cookies in an airtight container at room temperature up to 1 week or freeze up to 1 month.
Calories 63, Protein 1g, Carbohydrates 9.6g, Fat 2.3g, Fibre 0.3g, Sodium 11mg.
These cookies, adapted from The Food Processor Bible (Whitecap) by Norene Gilletz, are made without butter--perfect for Jewish families who don't mix meat and dairy at the same meal.