rose geranium madeira cookies
 
these quaint, sentimentally inspired cookies, combining as they do two 
relics of the victorian era, are ideally suited for serving as dessert 
or for lunch with fresh fruit. rose water is available at health food 
or gourmet food stores or you can make your own rose geranium water 
 
1 large  egg
2/3 cup  plus 3 tablespoons sugar
3 Tbsp  unsalted butter or margarine, at room temperature
2 cup  unbleached all-purpose or whole wheat pastry flour 2 teaspoons
  baking powder
1/2 tsp  salt
2 Tbsp  minced fresh rose geranium leaves
1/3 cup  sweet or medium-sweet madeira
2 tsp  rose water (or rose geranium water)
1 tsp  ground cardamom seeds
24 small  rose geranium leaves or flowers
 
preheat the oven to 350 f. beat the egg until lemon colored, then add 
2/3 cup sugar and butter and beat until light and fluffy. in another 
bowl, combine the flour, baking powder, salt, and minced rose geranium 
leaves, then add to the egg mixture alternately with the madeira. add 
the rose water, mix well, and chill 30 minutes. combine the 3 
tablespoons of sugar and cardamom in a small dish. roll the dough into 
1-inch balls, then roll in the sugar-cardamom mixture. place the balls 
on a greased or parchment-covered baking sheet or one coated with a 
nonstick cooking spray. leave 2 inches between cookies. press a rose 
geranium leaf or flower well into the cookie. bake until lightly 
browned, 8 to 10 minutes. remove and cool on wire racks. store in an 
airtight container. makes 2 dozen cookies. from: recipes from an 
american herb garden by maggie oster 
 
http://www.jenefer.net/recipes.htm 
 
 
 
 
 
 
(ID: 74566) Mirror: rec.food.recipes: Tue, Mar 15, 2005


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