4 c. flour
2 tsp. baking powder
2 1/2 tsp. salt
1/3 tsp. pepper
Scant 1/4 lb. shortening
2 med. onions, diced
1/3 c. poppy seeds
2 eggs
1/2 c. oil
1/4 c. warm water

Mix the flour with baking powder, salt and pepper. Cut in the shortening and mix to a cornmeal consistency. Fine-dice the onions, and work them and the poppy seeds into the dough. Combine the eggs with oil and warm water and work them into the dough by hand. Roll the dough, about 1/8 inch thick, on waxed paper. Cut into cracker-sized pieces. Bake in a hot oven (425 degrees) for 10 to 15 minutes or until the cookies are browned.