The avocado potluck was great! I’m going to collect some photos and devote a post to the wonderful food everyone brought. Here are the cookies I contributed. They are nearly the same as my first attempt, but I took out the zest and added poppy seeds and vanilla. Thanks for the poppy seed idea Alex! Here’s the revised recipe:

Avocado Lime Tea Cookies
Makes a crapload of cookies (or three cookies sheets full)

1 Avocado
1/2 Cup Earth Balance
4 oz Tofutti Better Than Cream Cheese
1 Cup Sugar
2 Tbs Lime Juice
1 tsp Vanilla Extract
1 Tbs Poppy Seeds, plus more for decoration
2+ Cups All Purpose Flour

Preheat oven to 375º.

Cream earth balance, cream cheese, avocado, and sugar and vanilla together. Add lime juice and poppy seeds, and beat until light and fluffy (I used an electric mixer). Gently fold in flour by hand, 1/2 cup at a time.

Gently form dough into a tube shape and slide into the barrel of a cookie press. Press cookies out onto an ungreased cookies sheet – if it’s greased, the dough will not stick to the sheet and your press will be rendered useless. Once shapes are pressed out, gently press on them with your fingers to remove any rough edges.

If you want to put poppy seeds in the center of each flower, simply dip your littlest finger in a bowl of water and then into a bowl of poppy seeds. The poppy seeds should stick to your finger. You can then lightly press the seeds into the center of the flower. Do this before baking

Bake for 10 minutes, the bottoms will be golden and the tips of the petals may just be starting to brown. Remove from oven and cool on a rack.