I bought a big bag of poppy seeds and needed to use them up before they got rancid. So, when I saw that the poppy seed bars recipe in the new special issue "Cookies, Brownies, Bars, and Beyond" called for 1.5 cups of seeds, I knew I had to make it. Not 2 Tbsp, not 1/4c, a full 1.5 cups! These were easy enough and very tasty-- I added some golden raisins for a little Polish touch. I love the lemon and almond flavors. They were a bit crumbly, but in a yummy way. I would make these again using jam, or rehydrated dried fruit in place of the seeds-- it is such an easy recipe. This special issue is really cool.
The photo is my daughter eyeing the powdered sugar on top!
