Lemon Poppy Seed Cookies

I'm going to tell you a secret.  Jenny is out of town.  She has left me here completely unsupervised, and consequently has left me no choice but to post a recipe that would probably not pass the "Jenny-test".  But it's Christmas time right?  And we all need a little wiggle room during the holidays.  Enjoy!!!

Lemon Poppy Seed Cookies

1/2 cup coconut flour

1/2 cup wheat flour

1 1/2 tablespoons poppy seeds

1 1/2 tablespoons corn flour

1/8 teaspoon nutmeg

1/8 teaspoon sea salt

5 tablespoons vegan butter

1/3 cup sugar (you can substitute 1/2 for honey)

1 tablespoon lemon juice

1 tablespoon lemon zest

1 teaspoon organic vanilla

2 tablespoons rice milk

2-3 tablespoons water

dash of baking soda

Preheat the oven to 375 degrees.  Mix flour, poppy seeds, corn flour, nutmeg, salt and baking soda together.  In a separate bowl, cream butter, sugar, lemon juice, zest and vanilla together.  Add the flour mixture to the margarine mixture and mix lightly.  Sprinkle 1 tablespoon of water at a time and knead very lightly until the dough comes together.  Don't add more water than necessary.

Spray a baking sheet with cooking spray.  Pinch a tablespoon of dough, forma ball and lightly press it flat on the baking sheet.  Bake until the edges are lightly brown (about 18-20 minutes).  Cool on a wire rack and store in an air tight container.  This yields about 13 cookies.