The Summer Solstice occurred Monday evening along with a full Strawberry Moon. Doesn’t that just make you want to dance naked in the moonlight? Well, maybe not, but you could make these delicious cookies instead with honey and herbs to celebrate the changing of the seasons! Thanks go to Patricia Barrickman of Wildflower Ridge Honey for this delightful recipe!
Summer Solstice Herb & Honey Cookies
- 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!
- 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.
- 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.