---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Poppy Seed Ravioli Cookies
  Categories: Cookies
       Yield: 48 servings
  
       1 c  Sugar
     1/2 c  Shortening
     1/4 c  Margarine or butter;
            -softened
       2    Eggs
       1 ts Vanilla
   2 1/2 c  All-purpose flour*
       1 ts Baking soda
     1/2 ts Salt
     1/2 c  Poppy seed
     1/2 c  Almonds
     1/2 c  Milk
       2 tb Honey
       1 ts Finely shredded lemon peel
       1 tb Lemon juice
            Honey
            Poppy seed
            *if using self-rising flour
            ---  omit
            Baking soda and salt.
            -decrease
            Flour to
   2 1/3    Cups.
  
   Recipe by: Betty Crocker’s Cookbook
   Mix sugar, shortening, margarine, eggs and vanilla. Stir in flour, baking
   soda and salt. Divide dough into 4 equal parts. Cover and refrigerate 2
   hours.
   Place 1/2 cup poppy seed, the almonds, milk, 2 tablespoons honey, the
   lemon peel and lemon juice in blender or food processor. Cover and blend,
   or process, until liquid is absorbed.
   Heat oven to 400 degrees. Roll one part of dough into rectangle, 12 X 8
   inches, on lightly floured surface. Cut dough into 12 rectangles, each 3 X
   2 inches. Place 1 teaspoon poppy seed mixture on one end of each
   rectangle. Using metal spatula or knife dipped into flour, carefully fold
   dough over filling. Pinch edges to seal. Press edges with fork dipped into
   flour. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until
   cookies are light brown. Brush warm cookies with honey. Sprinkle with
   poppy seed. Remove to rack to cool. Repeat with remaining dough.  4 DOZEN
   COOKIES;  95 CALORIES PER COOKIE.
  
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