Instructions: 1. Cream butter and suger together until light and fluffy. Beat in egg, milk and rose water.

2. Sift together dry ingredients and add them, together with the
chopped leaves, to the creamed mixture, stirring untill well mixed.

3. Drop by
heasping teaspoons onto lightly greased cookie sheet and press a single rose
geranium leaf deep into each cookie.

4. Preheat oven to 350 degrees and bake for
eight to ten minutes.

from the book of country herbal craft by Dawn Cusick.

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