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.
- 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
- 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
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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