Prepared by Ron & Terri, June 2004 - From Christine Pirello's Cookbook - Cook Your Way To The Life You Want

2 Cups Whole Wheat Pastry Flour	4 Oz Firm Tofu
1 Tsp Baking Powder	1 Tsp Umeboshi Paste
Pinch Sea Salt	1 Lemon, Grated Zest Of
2 Tbl Poppy Seeds	1 Tsp Pure Vanilla Extract
¼ Cup Corn Oil	¾ Cup Brown Rice Syrup

Combine flour, baking powder, salt and poppy seed in a large bowl. Purée the oil, tofu and umeboshi paste in a food processor fitted with the metal blade or in a blender until smooth. Fold tofu mixture into flour with lemon zest, vanilla and ½ cup of the rice syrup. Stir until combined into a soft dough. If 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 disk in a plastic wrap, chill 1 hour or longer. Preheat oven to 350° F. Line a baking sheet with parchment paper. Remove one dough disk from refrigerator and divide it in half. Return one piece to refrigerator. Roll remaining piece out on a lightly floured surface to 1/8 inch thickness. With a star-shaped cookie cutter cut out cookies and transfer to prepared pan. Bake 10 to 12 min, or until golden on edges and firm; do not over bake, or cookies will become quite hard as they cool. Repeat with remaining dough. To glaze lemon stars, heat remaining ¼ cup rice syrup over high heat until it foams and quickly spoon over warm cookies.