Grandma’s Mohn Moons

Preparation info

  • Makes about

    7 dozen

    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

When we visited my grandmother’s kitchen as kids, we knew there would be some special treat around—her chocolate-and-walnut-covered banana cake, or these cookies, studded with poppy seeds. This recipe is based on one she hand-copied in the 1920s for kichlach (egg cookies). Because they’re pareve (made without dairy products), these cookies can be served after a meat meal by people who observe the Jewish dietary laws.


  • 3 cups flour
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 cup (scant) sugar
  • ½ cup vegetable oil
  • 4 eggs
  • ½ cup poppy seeds ( ounces)


    1. Sift the flour with the baking powder and salt into the bowl of an electric mixer (or any large mixing bowl). Make a well in the center of the flour, and fit the bowl into the mixer if you are using it.
    2. Place the sugar, oil, eggs, and poppy seeds in the well. Mix until the dough is well blended. At this point, the dough may look slightly gray—that’s OK. Place the dough on a floured sheet of plastic wrap, sprinkle with a little flour, and wrap. Chill until quite firm, at least 2 hours or overnight.
    3. Preheat the oven to 350°F. Lightly butter three baking sheets (or sheets of aluminum foil); set aside. Divide the dough in four portions. Place one portion on a lightly floured work surface, leaving the remainder refrigerated. Roll out the dough to a thickness of inch. Cut out 2- to 2½-inch crescents with a floured cookie cutter (you can find crescent-shape cutters, or cut crescents with a round biscuit cutter or a glass—which is what my grandmother used). Transfer the cookies to the baking sheets, spacing them not too far apart. Repeat with remaining dough.
    4. Bake the cookies until the edges and bottoms are lightly golden, about 17 minutes. Transfer to a wire rack to cool. They keep well, stored airtight.