Rose Geranium Cookies 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.

ROMANTIC ROSE-GERANIUM SCONES FOR A GARDEN TEA PARTY!

Steps:

• Combine flour, sugar and baking powder. Cut in butter until crumbly. Add rose geranium. Mix together milk and egg thoroughly. Reserve 1 to 2 tablespoons of milk mixture.
• Add remainder to flour mixture and blend until just mixed. Do not over-beat.
• Turn dough onto a floured surface. Form into a ball. Flatten with a rolling pin to 1/2-inch thick. Cut into 3-inch squares. Cut each square into 2 triangles.
• Sprinkle cornmeal on a nonstick baking sheet. Place 4 triangles on a sheet, leaving a 1/2-inch space between them. Brush with reserved milk mixture. Sprinkle with extra sugar.
• Bake scones at 425 degrees F for 10 to 15 minutes or until lightly browned.
• While warm, serve with butter or herb jelly.
• Cool leftovers and then store in a freezer bag. Reheat before serving.
• Makes 3 dozen scones.