For the most part, I am maintaining the format and wording of this “vintage” recipe. I like how simply it reads and how easy it is to prepare. If you prefer a more “snappy” cookie, substitute vegetable shortening for the butter.
Sweets
Rose Geranium Cake
This refreshingly old-fashioned recipe comes from Shelley and Bruce Richardson’s A Tea for All Seasons. I have made small modifications. I have found that different brands of rose water vary in strength, so tread lightly, especially when making your glaze. The 1/4 tsp rose water I use in the glaze is conservative. Add more if you like. I bake Rose Geranium cake in an inexpensive, nonstick tube pan.
I made modest changes to David Lebovitz’s Lemon-Glazed Madeleine recipe. In the spirit of Julia child, I added three drops of lemon juice to the batter and opted not to make the glaze. All ingredients should be at room temperature.