3 1/2 c. all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 scant c. poppy seeds
4 lg. eggs
1 c. sugar
1 c. vegetable oil
1/4 c. orange juice
1 tsp. vanilla
Cinnamon sugar (made by combining 1 c. granulated sugar with 1/4 c. cinnamon)

Preheat oven to 350 degrees with rack in center. Grease 2 cookie sheets with solid shortening. Sift together flour, baking powder, salt and poppy seeds into a large bowl. Make a well in the mixture and add the eggs, sugar, oil, orange juice and vanilla. Mix well with your hands.

Divide the dough in half and knead 1/2 for 5 minutes, adding more flour if necessary to make it soft but not sticky. Roll the dough to 1/4 inch thick on a floured board. Cut with a juice glass dusted with flour. Sprinkle the tops with cinnamon sugar. Bake for about 20 minutes or until they are very lightly browned. Yield 3-4 dozen.