My father sat down with his mother one day as she baked these and took notes while she worked. Mema followed her mother Pauline’s recipe. Now five generations of Cohens have enjoyed onion cookies to break the fast after Yom Kippur.
5 cups flour (or more, as needed)
small box of poppy seeds
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground black pepper
2 teaspoons salt
4 eggs
1 cup vegetable oil
1/2 cup water
3 large onions, finely chopped
In the bowl of a stand mixer, mix 4 cups flour and all dry ingredients with onions and poppy seeds.
In a separate bowl, beat oil and eggs together with a fork.
Make a well in the center of the flour/onion mixture and stir in beaten eggs.
Pour in water and knead, adding one additional cup of flour if wet.
Working in batches, roll dough out 1/4 inch thick on a floured board.
Cut cookies with a small round cookie cutter (or use the traditional juice glass dipped in flour). You can re-roll scraps into the next batch.
Place cookies about 2 inches apart on ungreased baking sheet. Pierce each cookie with a fork.
Bake in preheated 400 degree oven for 20-30 minutes or until golden brown.
Cool cookies on racks and store in a sealed container with a piece of bread to take up any moisture. (Cookies tend to soften overnight.)
Spread with butter or cream cheese and enjoy!
Makes more than 50 cookies, recipe can be halved.
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