Lemon Cookies with Borage
Edible flowers are always an exciting addition to the the vegetable garden. However, when they appear, its hard to know how to use them other than putting them in salad. While salad is exciting, sometimes it's nice to have a more festive summer treat to celebrate the season. I came up with this simple lemon cookie because I think the brightness of flavor of lemon pairs well with the deep blue color of the borage, a sort of mixing of the senses. I also think these cookies would be nice with strawberry sorbet-another in season treat!
Please note: These flowers are not candied, so they will not last long at all. Place them on the top just before serving.
Lemon Cookies with Borage
Makes 14 cookies.
1 1/2 cups flour (your choice, AP or WW)
1/2 tsp baking soda
1/2 tsp salt
zest of 1 lemon
1 TBS grated ginger
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2/3 cup organic, refined coconut oil, warm enough so it is liquid
scant 3/4 cup cane sugar
1 TBS corn starch OR tapioca starch
juice of 1 lemon
splash of nut milk
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1/4-1/2 cup powdered sugar
1-2 TBS lemon juice
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14 borage flowers, snipped just before serving
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1. Whisk all dry ingredients into a bowl, including the lemon zest.
2. Whisk the oil, sugar, starch, lemon juice and splash of nut milk in a separate bowl for 1-2 minutes until well blended and very smooth.
3. Incorporate the dry ingredients into the wet with a wooden smooth. Stir until just blended and no flour bits remain.
4. Roll dough into a log in a piece of wax or parchment paper. Refrigerate for 30 minutes.
5. When almost ready to bake, preheat oven to 350. Line a sheet pan with parchment paper.
6. Take the cookie dough log from the refrigerator and slice to 12-14 even slices. Place the rounds evenly spaced on the cookie sheet and bake for 10-12 minutes until just starting to turn golden. Do not over bake!
7. Remove cookies from oven when done and let cool thoroughly until proceeding.
8. To make icing and decorate, stir lemon juice into powdered sugar to make a simple icing. You want it to be somewhat thin, but not liquid. Spread a small amount on each cookie and top with a borage flower. Serve immediately.