Pelargoniums: An Herb Society of America Guide

Recipes

Rose Geranium Almond Cookies

2½ cups all-purpose flour
1½ cups granulated sugar (can use rose geranium or vanilla flavored sugar)
1 teaspoon baking powder
½ teaspoon ground mace
1 cup butter (8 ounces)
1 whole egg
1 tablespoon water
½ teaspoon almond extract
1 tablespoon rose geranium oil concentrate (or 2 tablespoons chopped fresh leaves)
1½ cups finely ground, toasted almonds
2 teaspoons finely ground coriander seed
2 teaspoons minced orange peel

Preheat oven to 350°F. Combine dry ingredients with a wire whisk; set aside. Cream butter and sugar together in mixer bowl until fluffy. Add egg and mix well. Add dry ingredients a little at a time, then water and almond extract. Stir in rose geranium oil concentrate or chopped leaves, toasted almonds, coriander seed and orange peel. Mix thoroughly. Roll into small balls (walnut size or smaller), then roll in sugar. Press flat with the bottom of a slightly dampened glass or "pounder." Bake on ungreased cookie sheets at 350°F until lightly browned, about 20 minutes.

Yield: 75 cookies

Variation: Substitute other nuts for almonds; vary the spice and citrus peel. Toasted pecans, pistachios or walnuts are equally delicious.

Recipe © Madalene Hill and Gwen Barclay, The Flavour Connection

Next recipe: Brown Butter Almond Torte with Rose Geranium

Previous Page | Next Page

Back to Recipe Index
Back to Uses Index
Back to Contents