A huge bunch of lilacs brought back two weekends ago from the country were repurposed into syrup before they died completely.
The flowers had lost much of their gorgeous fragrance and the result was a slightly bitter syrup with just a hint of lilac but still flavorful enough to bake with.
Some more of the dried petals were added with the syrup to my favorite sugar cookie dough as well as some vanilla bean paste to smooth out the flavor. I used the sweeter vanilla bean paste instead of vanilla extract to balance out the slight bitterness of the syrup. The result were flavorful cookies that looked pretty enough even before I tricked them out for Mother's Day.
For the icing decorations, I used Bridget at Bake at 350's royal icing recipe. The letters for the words "Mom" and "Lea" (my mother's name) and the lilac blooms were made first as royal icing transfers. For the words, once I found a font I liked I printed it out and then slipped the sheet under baking paper and traced over the letters with the icing.
The flowers were done free hand using two different shades of purple. After drying completely I peeled them off the paper and stuck them on a freshly iced cookie and piped on stems and leaves.
I am submitting this post to Lavender and Lovage and What Kate Baked's Tea Time Treats hosted by Lavender and Lovage. The fun theme this month is Floral Flavours and Flowers. A big thank you to both ladies.
I hope everyone has a wonderful Mother's Day!
- 1 cup water
- 1 cup granulated sugar
- 1+1/4 lilac blossoms (clean with no pesticides)
- Bring Water and sugar to a boil.
- Add lilacs and simmer for about 20 minutes until mixture thickens.
- Strain out the lilac blossoms and pour into a jar.
- 1 stick butter
- 1/2 cup sugar
- 1 egg
- 1+1/3 cup AP flour
- 1/2 teaspoon baking powder
- lilac syrup
- 1 tablespoon vanilla bean paste
- 3 tablespoons dried lilac blossoms
- Preheat oven to 350 degrees F.
- Sift flour and baking powder together in a separate bowl and set aside.
- Line two baking sheets with parchment paper.
- Cream butter and sugar together.
- Add the egg and mix thoroughly.
- Add lilac syrup and vanilla bean paste.
- Mix in the dried lilac blossoms.
- Wrap dough(s) in plastic cling film and refrigerate for at least one hour.
- Remove from fridge and roll out on a floured surface and cut out desired shapes.
- Place on baking sheets and bake for 10-12 minute or until the cookies turn slightly golden on the very edges.
- Remove from oven, transfer to a wire rack and let cool completely before icing.