Richard Sax

Grandma’s Poppy Seed Crescents

Mohn Moons

Preparation info
  • Makes about

    7 dozen

    crescents
    • Difficulty

      Easy

Appears in
top 1000Classic Home Desserts
Classic Home Desserts

By Richard Sax

Published 1994

  • About

I reconstructed this recipe from one that my grandmother had copied in a black-and-white-flecked composition book in the 1920s. Because they’re pareve (neutral—containing no butter), they can be served with either meat or dairy meals by those who keep kosher. They’re easy to make and not too sweet.

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • Pinch

Method

  1. Sift the flour with the baking powder and salt into a large bowl. Make a well in the center of the flour. Add the sugar, oil, eggs and poppy seeds to the well. With an electric mixer, mix until the dough is well blended. At this point, the dough may look slightly grayish—that’s OK.
  2. Place the dough on a floured sheet of plastic wrap, sprinkle with a little flour