A yummy, vegan shortbread-like cookie with a hint of lemon flavor for that touch of elegance that makes a simple dessert special.
2 cups whole wheat pastry flour
1 teaspoon baking powder
1 pinch sea salt
3 tablespoons poppy seeds
1/4 cup light olive oil
4 ounces firm tofu
1 teaspoon umeboshi paste
1 each lemon -- grated zest
1 teaspoon pure vanilla extract
3/4 cup brown rice syrup
Combine flour, baking powder, salt and poppy seeds in a large bowl. Puree the oil, tofu, and an umeboshi paste food processor until smooth. Fold tofu mixture into flour with lemon zest, vanilla, and 1/2 cup of the rice syrup. Stir until combined into a soft dough. If the dough seems dry, add lemon juice or rice milk for moisture. Divide dough in half and pat each piece into a thick disk. Wrap each of disk in plastic wrap and chill for one hour or longer.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Remove one dough disk from the refrigerator, and divided in half. Return one piece of the refrigerator. Roll remaining piece out on a lightly floured surface to an eighth of an inch thickness. With the star shaped cookie cutter, cut out cookies and transfer to prepared pan.
Bake ten to twelve minutes, or until golden on the edge and firm. Repeat with the remaining dough. To glaze the lemon stars, heat remaining 1/4-cup rice syrup over high heat until it foams. Quickly spoon over warm cookies.