6–8 fresh calendula blossoms
1/2 cup butter, room temperature
1/2 cup sugar
grated rind of 2 oranges
2 tablespoons orange juice concentrate at room temperature
1 teaspoon vanilla
2 eggs, lightly beaten
2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup almond halves
Preheat oven to 350F. Pull petals off calendulas and set
aside. Cream butter, sugar and orange rind until fluffy. Add orange
juice concentrate and vanilla. Mix in eggs, stirring until blended.
Sift together flour, baking powder and salt. Blend calendula
petals and dry ingredients into creamed mixture. Drop dough by teaspoonfuls
onto cookie sheet. Press an almond half into each cookie. Bake 12–15 minutes
until golden brown.
Developed by Fran Raboff, for Shepherds Garden Seeds.
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