Citrus Scented Geranium Cookies Recipes

ROSE SCENTED GERANIUM LEMONADE

Steps:

• In a small pot boil water with sugar.
• Remove from heat, add leaves and let infuse until cold (if possible let stand overnight).
• Squeeze out leaves well (you can repeat this step for more flavor).
• Add lemon or lime juice.
• Pour it into bottle and refrigerate.
• To serve, add 1 tablespoon of this concentrate to each cup of chilled water and mix well.
• Serve over ice in a goblet garnished with a small scented geranium leaf of rose petals.
• Store refrigerated for at least two weeks.

SCENTED GERANIUM SUGAR

Steps:

• Put a 1-inch layer down of sugar (1/2 cup of sugar) in a container.
• Cover with a layer of leaves (your choice of flavors).
• Top with another 1 inch layer of sugar (1/2 cup of sugar). Leave for a week to create scented sugar.

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.

SCENTED GERANIUM POUND CAKE

Steps:

• Preheat the oven to 325 degrees with rack in center. Spray two 9-by-4 1/2-by-2 3/4-inch loaf pans with cooking spray; line with parchment. Arrange geranium leaves, with tops facing down, along bottom and around sides of pan. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Sift together flour and baking powder. With the mixer set on low, add yolks one at a time to butter-and-sugar mixture, alternating with flour mixture.
• With the mixer set on medium speed, beat in vanilla, then cream. Batter will be thick. Transfer batter to a large mixing bowl. Set aside.
• Place egg whites in a medium nonreactive bowl and, with an electric hand mixer, whip egg whites to stiff peaks. Using a rubber spatula, stir about one-quarter of the egg whites into batter to lighten. Fold in remaining whites.
• Carefully spoon batter into prepared pans. (Additional leaves may be arranged on top of batter if desired.) Run a knife blade through batter a few times to remove air bubbles. Bake until a cake tester comes out clean, 80 to 90 minutes. Let cool on wire rack, 1 to 1 1/2 hours, then remove from pans.