Mohn Cookies (Poppy Seed Cookies)

As a Jew we are taught to 'Never Forget'. The Holocaust is a tattoo on every Jewish individual past, present and future. When I found the cookbook "Recipes Remembered A Celebration of Survival" by June Feiss Hersh, (you can buy her book here http://tiny.cc/umo8yw) I was smitten! I was like a sponge, soaking up the stories and recipes that the survivors brought with them into their new life. The stories behind these amazing individuals, survivors, mothers, fathers, sisters, brothers, daughters and sons made me want to run to the kitchen and bring their traditions alive.

As a Jew you are taught what it means to be a Jew and to be born with this amazing and eclectic history - both tragic and triumph. You are taught about the holocaust and even know survivors and their stories. Yet, it always amazes me how victims of the holocaust both Jew and non-Jew survived the camps, the hiding, the loss of life and family. How they were able to come out on the other side and be able to smile, laugh, have families and move forward. They are deserving of the gold prize and more.

The author June Feiss Hersh has captured their stories beautifully. She delves into what they remember and what they cooked. She states in her book that you will need to experiment with the recipes and that some are not exact, which is perfect for a recipe tester, creator and experimenter in the kitchen like me.

I started with Natalie Gomberg's Mohn Cookies (Poppy Seed Cookies). Natalie, a native of Poland and was the only survivor of her family. (Her parents and 5 siblings.) As a child, after the war, she went from Germany to Switzerland and eventually to America through a Visa from distant relatives in Canada.

Natalie brought with her this traditional cookie. The Mohn Cookies are not very sweet, and originally were a little bland for my American taste buds. I made the cookies with both oil and butter and I added Orange zest and juice and WOW what a difference.

I hope, with these small changes, I have made Natalie Gomberg proud. I urge you to make these cookies and know through all its changes and interpretations you are baking and eating a little piece of history.

Ingredients: (see pictures below)

1/2 cup / 4 ounces / 90 grams - oil (you can use 4 ounces of butter melted. the difference is the water in butter, but its minimal so there should be no issue)
1/2 cup / 3 7/8 grams / 111 grams - sugar
2 eggs
Zest and Juice of 2 Oranges
1 teaspoon - salt
2 teaspoon - baking powder
2 1/2 cups / 13 3/8 ounces / 378 Grams - AP flour
1/4 cup Poppy Seeds

Directions: (see pictures below)

In a medium bowl beat, oil (or butter), sugar, eggs, orange zest and juice.
In a separate bowl combine, salt, baking powder, flour and poppy seeds.
Slowly add the flour mixture to the juice mixture and mix together. The mixture will be thick and dryish, but keep kneading the dough together by hand and it will come together.
Refrigerate dough overnight.
Line cookie pan with a piece of parchment.
Preheat oven 350 degrees
Bring dough to room temperature and roll out cookie dough. Using a cookie cutter cut out the poppy seed cookie.
Bake for about 12 minutes.
Cool and EAT!

**Orange mixture added to the flour mixture**

**The dough will start off dry, but continue to knead by hand.**