1/2 c. butter
1 c. sugar
1 egg, beaten
1/2 c. milk
1/2 tsp. vanilla
3 1/2 c. flour
4 tsp. cream of tartar
2 tsp. baking soda
1/4 tsp. salt
2 (8 oz.) cans poppy seed filling

In a large bowl, cream butter and sugar until light. Blend in egg and add milk and vanilla and beat until smooth. Sift together flour, cream of tartar, baking soda and salt. Add dry ingredients to butter mixture, blending until dough is stiff. Pinch off piece of dough and roll out on well floured board to form strip about 4 inches wide and 1/4 inch thick.

Fill pastry bag, fitted with 1/2 inch plain tip and pipe line of poppy seed filling down center of dough strip 1/2 inch from edges. With spatula, loosen pastry from floured board and fold edges over filling lengthwise. Trim excess dough, leaving 1/2 inch border. Press to seal, cut into 2 inch pieces.

Arrange on baking sheets that have been lined with foil, then greased. Repeat with remaining dough and filling. Bake at 350 degrees 10 minutes or until lightly browned. Cool on wire racks. Makes 7 dozen.