I was over at my friend H's house yesterday, and we were trying out different foods for H&Z's wedding in September. H made a killer raspberry poppyseed dressing, which made me start thinking about poppyseeds...
I had a couple of limes in the fridge, and it turned out that K had a bunch from yesterday's cooking adventure, so we and S and L made lime poppyseed cookies! They're super-limey and super-yummy.
Here's the recipe.
3 limes: fresh lime juice
2 limes: fresh lime zest
1 stick (1/2 c.) vegan margarine
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups sugar
1 flaxegg
1/4 c. poppy seeds
Preheat oven to 350. Prepare flaxegg in a large bowl by grinding 1 tbsp flaxseeds (I used golden ones because they don't show in the cookies, but you can use whatever), and beating with 3 tbsp water until it has an eggy consistency. Mix the rest of the wet with the flaxegg, and mix the dry in another bowl. Add wet to dry. Mix. Dollop onto cookie sheets and bake for about 10 minutes. They don't really get brown on top, so make sure you don't burn the bottoms!
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