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Ingredients
- 2 1/4 cup flour
- 1/2 t baking powder
- 1/2 t salt
- 1 c earth balance
- 1 c raw sugar
- 1 flax egg
- zest of one lemon
- 2 cups lilac blossoms ...
Preparation
Step 1
Harvesting lilacs as edibles is simple: Cut a dozen flowers and remove their blossoms from the stem. Our blossoms come off pretty easily. It will take only a few minutes to fill the two-cup measure for this recipe. You may need 10-15 flowers to do so. Here in California we’re in the middle of a drought and our blooms are a bit on the “spindly” side. I do hesitate to make a generalization about the number of flowers you may need, but that gets you in the ballpark.
I don’t rinse the blossoms. Ours start fairly clean. If yours are located on a dusty road, you might pick them a day in advance, rinse them well while still on the stem and just place them in a vase overnight to keep them fresh. Allow them to dry and then remove the blossoms the next morning.
Cream earth balance
Pre-heat oven to 325 degrees.
Rough-chop the blossoms and add them to the earth balance. Allow it to sit with the blossoms as you work on the rest of the recipe.
Combine the dry ingredients — flour, baking powder, and salt.
Add sugar, flax egg, and lemon zest to the earth balance mixture. Blend well.
Add the dry ingredients, blend well.
Roll dough into 1-inch balls, arrange them on a cookie sheet, and flatten them with your hand or a rolling pin.
Bake until they begin to brown lightly on the bottom, about 10 minutes.
Allow the cookies to cool for a few minutes and gently lift them from the cookie sheet with a spatula before cooling completely....