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This recipe for PISTACHIO AND POPPY SEED SLICES, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Simmons
Added: Wednesday, June 10, 2009


1/2 c. shortening
1/2 c. butter (softened)
1/2 c. sugar
1/2 c. brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. allspice or nutmeg
1 egg
3 Tbsp. milk
2 tsp. lime peel (finely shredded)
1 tsp. vanilla
3 c. flour
1 1/2 tsp. poppy seeds
2 Tbsp. milk
2/3 c. pistachio nuts (finely chopped)

In a large bowl, beat shortening and butter. Add sugars, baking soda, salt and allspice. Beat until well mixed. Add egg, milk, lime peel and vanilla until well combined. Beat in as much flour as you can with the mixer. Stir in poppy seeds and remaining flour with a wooden spoon. Divide dough in half. Shape into two 7 inch logs. Chill for 4 to 24 hours. Brush rolls with 2 tablespoons milk, and roll in pistachios. Cut the rolls of cookie dough into 1/4" slices. Place 1 inch apart on greased cookie sheet. Makes about 60 cookies.




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