Tender, lightly crisp cookies with just a hint of lemon flavor. Excellent with mid-morning coffee or for an afternoon tea. The dough is very sticky so flour hands frequently when shaping it into balls.
Blend oil and sugar. Add eggs, lemon juice, and vanilla; beat thoroughly. Sift flour and baking powder and add to sugar mixture. Stir in poppyseeds. Form dough into balls the size of walnuts and flatten them with a floured fork until thin. Bake on greased cookie sheets at 375 degrees F for 12 to 15 minutes. Cookies will remain fairly pale. Cool on racks.