Poppy Seed Cookies

Yield: 3 dozen cookies.

These cookies are delicious and beautiful.

  • 2/3 cup butter
  • 1/3 cup tahini
  • 1/2 cup honey
  • 1/2 cup maple syrup
  • 2 eggs (or 3 Tbl tahini)
  • 2 1/2 cups ww pastry flour
  • 1 cup rice flour
  • 1 tsp baking powder (optional)
  • 1/2 cup poppy seeds
  1. Cream butter, tahini, honey and maple syrup together
  2. Add eggs (or tahini substitute).
  3. Add pastry flour, rice flour, baking powered.
  4. Mix together, then add the poppy seeds (Dough is sticky)
  5. Scoop onto oiled sheets.

Bake at 350°, about 10 minutes or until brown.

Poppy seed cookie recipe and graphics from book

One Reply to “Poppy Seed Cookies”

  1. Tried to leave this comment earlier, but it wouldn’t upload for some reason. A New Yorker article by Jonathan Kauffman, mostlly excerpted from his new book Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Have Changed the Way We Eat, entitled How Carob Traumatized a Generation, contains this:

    “Recently, I made a batch of carob brownies from “Uprisings,” a 1983 collection of hand-lettered whole-wheat recipes contributed by the collectively run bakeries of the time. It has become my favorite whole-wheat-baking book, a fine demonstration of the heights that whole-grain doctrinaires were able to reach. (The sesame-millet bread, for instance: very good.)” (My sesame millet recipe, I might add) INterestinglyu enough, in the book itself, the carbo article is there, without these sentences.

    Anyway, great kudos for the book! (even if he did not really like the brownies)!

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