Rose Geranium Almond Cookies
Delicately spiced almond cookies scented with rose geranium and coriander seed, a fragrant tea-time treat.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar (rose geranium or vanilla flavored sugar)
- 1 teaspoon baking powder
- ½ teaspoon ground mace
- 1 cup butter (8 ounces)
- 1 egg (whole)
- 1 tablespoon water
- ½ teaspoon almond extract
- 1 tablespoon rose geranium oil concentrate (or 2 tablespoons chopped fresh leaves)
- 1 ½ cups finely ground, toasted almonds
- 2 teaspoons finely ground coriander seed
- 2 teaspoons minced orange peel
Instructions
- 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.
Notes
Recipe © Madalene Hill and Gwen Barclay, The Flavour Connection. The Herb Society of America’s Essential Guide to Growing and Cooking With Herbs.
