This is recipe for lilac cookies. Flower cookies shaped as flowers. Lilac is edible, its taste is delicate, not easy to describe. There is detectable a hint of plant aroma like when using herbs or tea but it is not very intensive and so strong like for example rose. Unfortunately the smell is not long lasting, the cookies have very subtle sweet and plant flavour. Nevertheless they are worth to be baked even to learn what we will get and they turned out really good. Enjoy!
amount depends on size
- ½ cup softened butter
- 6 tablespoons ground lilac sugar*
- 1 egg
- 1 ¾ cups all purpose flour
- 5 tablespoons ground lilac sugar
- 5 tablespoons icing sugar
- 2 tablespoons water
- 2 tablespoons dried lilac flowers (petals)
*I made lilac sugar covering lilac flowers with caster sugar in a jar. Set aside for 2 days at least and then grind together flowers and sugar in a coffee grinder to powder.
In the bowl of a stand mixer place the softened butter and lilac sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.
Preheat oven to 350°F. Line a baking tray with parchment paper.
Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Cut off flower shaped cookies. You may cut off a circle in the middle. Place cookies onto prepared tray. Bake for 10-12 minutes until light golden brown and darker on the edges. Cool on a wire rack. When cooled top the half of batch with lilac icing and the second half with white icing with petals.
Lilac icing: mix 5 tablespoons powdered lilac sugar and 1 tablespoon water until smooth, thick but still liquid mixture. Brush cookies on the top covering with icing. Set aside until set.
White icing: mix 5 tablespoons icing sugar and 1 tablespoon water until smooth, thick but still liquid mixture. Brush cookies on the top covering with icing. Sprinkle with dried lilac petals. Set aside until set.