On my last trip to Berkeley Bowl as I was stocking up on dried chick peas for hummus, I decided to get a large bag of poppy seeds as well. As I have the tendency to do when faced with a bulk bin, I bought way more than I would need to sprinkle on my challah. My co-workers have been politely requesting more cookies since the day I introduced them to my crack-like peanut-butter cookies. I needed a post for the blog, I already had the oven heated from roasting pumpkin earlier in the day, and I had vague memories of the existence of Jewish poppy-seed cookie recipes. A quick perusal of the internet and my cookbooks proved I was indeed correct. Mohn (Poppy Seed) cookies originated in Germany or Poland depending on the source you consult and they are frequently served with coffee or tea. This version is only mildly sweet and has a lovely contrasting texture of the soft dough and crunchy poppy seeds. The recipes varied from softer drop cookies to crisp rolled and cut cookies. Unfortunately, almost all of them were parve and called for oil. There is pretty much nothing I dislike more than parve cookies, so I decided to substitute the oil for butter, and to get the dough to the right consistency, (and for added flavor) I added lemon juice and zest.