| 1 | "the ever-popular garlic imbues these crackers with an unmistakable personality. |
| 2 | They stand alone and also go well with cold, crisp cucumber slices. |
| 3 | 325°F. |
| 4 | 30 to 35 minutes preheat the oven to 325°F. |
| 5 | Stir together the poppy seeds, flour, sugar, salt, and pepper in the food processor or in a large bowl. |
| 6 | Add the garlic and mix well. |
| 7 | Cut the shortening into the flour mixture until it resembles coarse meal. |
| 8 | Blend in enough of the water to form a dough that will hold together in a cohesive ball. |
| 9 | Divide the dough into 2 equal portions for rolling. |
| 10 | On a floured surface or pastry cloth, roll thin, 1/8 inch thick. |
| 11 | With a cookie cutter, cut into 2-inch circles and place on an ungreased baking sheet. |
| 12 | Prick each circle 2 or 3 times with the tines of a fork. |
| 13 | Brush the tops with the beaten egg, if desired. |
| 14 | Bake for 30 to 35 minutes, turning over once after about 15 minutes. |
| 15 | Remove when the crackers are lightly browned and crisp. |
| 16 | Yield: 50-5Variation: in place of the garlic, use 1/3 cup finely minced fresh onion. |
