Summer Solstice Herb & Honey Cookies
Ingredients:
- 1 & 3/4 cups of flour
- ¾ C. softened butter
- ¼ C. honey
- ¼ brown or cane sugar
- 1 teaspoon minced thyme
- 1 teaspoon lavender buds
- 1 teaspoon minced rosemary
- 1 teaspoon minced sage
- a few crushed cardamom seeds
- pinch of salt
Note: You can use more of each of the herbs up to 1 tablespoon if you like. You might also want to add 3/4 cup oatmeal and cut back on the flour. Feel free to experiment — after all it’s not the cookie that matters as much as the spirit!
Directions:
- Preheat Oven to 300
- Beat flour, sugar and soft butter together until creamy. Slowly drizzle in honey while beating until mixture pulls together.
- Add minced herbs and petals, mix well through the dough.
- Divide into four balls and chill for an hour or so.
- Roll out and cut into round shapes. Add flour as needed.
- Bake at 300 for 10-15 minutes.
- Let cool before decorating.
For the Icing:
- 3 teaspoons milk
- 1 cup icing sugar
- Grated lemon rind to taste (or lavender buds)
*Coloring: a combination of golden beet juice, St. John’s Tincture and a pinch of turmeric powder. Recipe for a carrot-based colored icing here.
Directions:
- Combine milk and icing sugar. Slowing add in coloring and mix until you find the desired color and consistency.
- Decorate using the petals of calendula, daisy, St. John’s Wort, and/or rose; or with sprigs of rosemary, thyme and/or sage.