Citrus Scented Geranium Cookies Recipes

ROSE GERANIUM COOKIES

Steps:

• Cream butter and sugar together until light and fluffy.
• Beat in egg, milk and rose water.
• Sift dry ingredients and add them together with the chopped leaves to the creamed mixture, stirring until well mixed.
• Drop by teaspoons onto ligtly greased cookie sheet and press a single rose geranium leaf deep into each cookie.
• Preheat oven to 350 degrees and bake for 8 to 10 minutes.
• Let cool on cookie rack.
• Makes@ 3 dozen cookies.

LEMON GERANIUM CAKE

Steps:

• Place leaves and flour in an airtight container for two hours, pressing the leaves and stirring occasionally.
• Remove leaves and arrange on the base of a greased cake tin.
• Place the rest of the ingredients into a large bowl and beat all together for two minutes, until mixture is smooth - do not over beat.
• Place batter in cake tin on top of leaves and bake at 350 degrees for twenty to twenty-five minutes or until cake begins to come away From the tin sides.
• Remove From the tin - the leaves may be removed or left on the base.
• Split the cake in half and fill with seedless jam.

SCENTED ROSE OR GERANIUM CAKE

Steps:

• Rose Geranium Flavored Sugar: Gently wash 24 small rose-scented geranium leaves (or lemon-, mint-, apple-, or nutmeg-scented leaves) or 1 cup rose petals in water. Drain; place on paper towels and let stand, uncovered, to dry completely. In a clean 1-quart glass jar or bottle, layer the geranium leaves or rose petals with 1 cup sugar or extra-fine granulated sugar. Cover the jar or bottle tightly with a lid. Let stand at room temperature for at least 24 hours or up to 1 week to absorb oils from geranium leaves or rose petals.
• Generously butter and lightly flour a 13x9x2-inch baking pan. Arrange geranium flowers or other edible flower petals in a single layer on bottom of prepared pan; set aside. In a medium bowl, combine flour, lemon peel, and salt; set aside.
• Preheat oven to 375°F.
• In a very large mixing bowl, beat eggs, egg yolks, and granulated sugar with an electric mixer on medium to high speed for about 6 minutes or until very thick and pale yellow, scraping bowl frequently.
• Gently fold one-third of the flour mixture into the egg mixture. Repeat with remaining flour mixture. Gradually pour one-third of the melted butter over batter, gently folding to combine. Repeat with the remaining butter.
• Carefully pour the batter into the prepared pan over the flowers. Bake for about 30 minutes or until a wooden toothpick inserted into the cake comes out clean and the top is a light golden brown.
• Cool cake in the pan on a wire rack for 15 minutes. Loosen side of cake from pan by running a knife around edge of cake. Invert cake onto a large serving platter and cool completely.
• To serve, lightly sprinkle top of cake with Rose Geranium Flavored Sugar. Garnish with bouquet of fresh geranium flowers, if you like. Serve with whipped cream, if you like.