1/3 cup vegetable oil
1/2 cup brown sugar
1 cup poppy seeds
1 egg, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup poppy seeds
Heat oil in large nonstick skillet over medium heat. Stir in brown sugar and poppy seeds until bubbly. Remove from heat. Spread onto 8 cookie sheets.
Bake at 8 to 10 inch in cookie sheet flat. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.
Remove cookie from skillet. Heat oil in large saucepan over medium heat. Stir in brown sugar and poppy seeds until bubbles form at edges; remove from heat. Dip cookie into brown sugar mixture, tablespoon at a time, turning to coat he entire surface of cookie. Chill overnight.
Lay 2 sheets of waxed food paper on cookie sheet. Brush with egg mixture after each move to stop them from sticking. Place cooled cookie on waxed paper lined side up; chill overnight. Transfer to freezer package or plastic storage container while still in waxed paper.
Heat teaspoons of margarine in large skillet over medium heat. Add poppy seeds and poppy seeds to skillet; cook 2 minutes. Reduce heat.
Stir in flour, baking soda, baking powder, cinnamon and poppy seeds; cook 2 minutes longer. Gradually add poppy seeds. Bring mixture to a partial boil in 1 tablespoon of margarine. Boil an additional minute, stirring constantly.