Citrus-Scented Geranium Cookies Recipe

Citrus-Scented Geranium Cookies Recipe
Citrus-Scented Geranium Cookies Recipe photo by Taste of Home
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Citrus-Scented Geranium Cookies Recipe

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Publisher Photo
Geraniums are one of my favorite flowers. Not only are they beautiful garden accents, but they can enhance any culinary dish. Any scented geranium leaf can be used in this cookie recipe.
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 egg
  • 2 tablespoons finely chopped lemon-, lime-, or orange geranium petals
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • LEMON GLAZE:
  • 1 cup confectioners' sugar
  • 2 teaspoons lemon juice
  • 2 to 3 teaspoons water
  • 1/4 teaspoon vanilla extract

Directions

In a large bowl, cream butter and confectioners' sugar. Beat in the egg, geranium leaves, lemon juice and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
Divide dough in half. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a 2-in. cookie cutter dipped in sugar. Place 2 in. apart on greased baking sheets. Bake at 375° for 9-10 minutes or until edges are lightly browned. Remove to wire racks to cool. In a small bowl, combine glaze ingredients. Brush over cooled cookies. Yield: 3 dozen.
Originally published as Citrus-Scented Geranium Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p231

Nutritional Facts

1 each: 112 calories, 5g fat (3g saturated fat), 20mg cholesterol, 88mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 egg
  • 2 tablespoons finely chopped lemon-, lime-, or orange geranium petals
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • LEMON GLAZE:
  • 1 cup confectioners' sugar
  • 2 teaspoons lemon juice
  • 2 to 3 teaspoons water
  • 1/4 teaspoon vanilla extract
  1. In a large bowl, cream butter and confectioners' sugar. Beat in the egg, geranium leaves, lemon juice and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
  2. Divide dough in half. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a 2-in. cookie cutter dipped in sugar. Place 2 in. apart on greased baking sheets. Bake at 375° for 9-10 minutes or until edges are lightly browned. Remove to wire racks to cool. In a small bowl, combine glaze ingredients. Brush over cooled cookies. Yield: 3 dozen.
Originally published as Citrus-Scented Geranium Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p231

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