Geranium Cooler Recipes

ROSE GERANIUM BUTTER BISCUITS

Steps:

• Place the hazelnuts in a food processor and process for 20 seconds.
• Place the butter and sugar in the bowl of an electric mixer and cream until light and fluffy.
• Combine the flour, salt and hazelnuts and add, a half cup at a time, to the butter-and-sugar mixture. Mix until the flour is just incorporated.
• Add the vanilla and chopped rose geranium and mix for two to three minutes. The dough will be slightly stiff.
• Place the dough in a bowl, cover with plastic wrap and refrigerate for one hour.
• Preheat the oven to 350 degrees.
• Lightly butter two cookie sheets.
• Remove the dough from the refrigerator and roll it into one-inch balls.
• Place the balls a half-inch apart on the cookie sheets. Bake for 12 to 15 minutes, or until golden.
• Remove from the oven and allow to cool on cookie sheets for five minutes.
• Gently press the reserved rose geranium leaves into the biscuits.
• Transfer the biscuits to a cake rack and cool for 10 minutes. Store in a tightly covered container.

VIRGINIA'S REFRESHING GERANIUM TEA COOLER

Steps:

• Pour 1/2 pint of boiling water over all ingredients; cover and infuse for five minutes.
• Sweeten to taste, perhaps with honey.
• Strain, cool and chill; serve over crushed ice with a leaf in each glass.