Citrus-Scented Geranium Cookies  


  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 egg
  • 2 tablespoons finely chopped lemon-, lime-, or orange geranium petals
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 cup confectioners' sugar
  • 2 teaspoons lemon juice
  • 2 to 3 teaspoons water
  • 1/4 teaspoon vanilla extract


  • In a large bowl, cream butter and confectioners' sugar. Beat in the egg, geranium leaves, lemon juice and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
  • Divide dough in half. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a 2-in. cookie cutter dipped in sugar. Place 2 in. apart on greased baking sheets. Bake at 375 for 9-10 minutes or until edges are lightly browned. Remove to wire racks to cool. In a small bowl, combine glaze ingredients. Brush over cooled cookies. Yield: 3 dozen


2010, Central Coast Geranium Society (CCGS )