2 cups poppy seeds
1/4 cup molasses
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon extract
3/4 teaspoon almond extract
1 cup raisins
1 cup melted butter
3 cups all-purpose flour
1 cup finely chopped dark chocolate
1 cup chopped pecans
2 cups cooked white corn
1 (14 ounce) can roasted marshmallows
1 cup chopped pecans
In a medium bowl, mix poppy seeds, molasses, lemon extract, lemon zest, margarine, flour, chocolate and pecans. Shape dough into 1/4 inch balls. Place on cookie sheets. Refrigerate cookies until set. Remove from cookie sheets and immediately roll in marshmallow and pecans (if desired).
Store cookies in an airtight container in refrigerator. Roll the tarts (or other jelly rolls) in marshmallow and pecans. If desired, refrigerate this mixture. Roll the tarts from the bottom to the top. Place some marshmallow mixture over the tops.