Jewish Poppy Seed-Onion Cookies Recipe - Tzibeleh Kuchen or Tzibeleh Pletzl

Heat oven to 400 degrees. Lightly coat a baking sheet with cooking spray or line it with parchment paper.

To make the dough: In a large bowl, mix together onions, onion juice, sugar, oil and eggs. In another large bowl, combine flour, baking powder, salt and poppy seeds. Stir well to mix thoroughly.

Add the dry ingredients to the wet ingredients and mix, but ony long enough to blend thoroughly. Overmixing will make the cookies tough.

Flour a work surface, preferably a floured cloth. Turn out the dough onto the surface and divide in half. With your hands, form one dough half into an oblong. Roll out into a rectangle about 1/4- to 1/2-inch thick. With a pizza cutter, trim the edges to make then even, then cut into 2x2-inch squares or diamond shapes or circles with a round cookie cutter. Brush a light coating of egg wash over the tops.

Slide a metal spatula under 6 to 8 pieces at a time and transfer them to the prepared baking sheet. Slide them off onto the sheet, arranging them about a finger width apart for even baking.

Bake for 15 to 20 minutes, or until barely brown on the edges. Cool on a wire rack while still on the pan. They are best when eaten the same day, but they keep well stored in a tightly closed container.