Gluten Free Lilac Cookies by Baker Diana B
Start with three bushels of lilac flowers. Pick flowers from the stems and chop.
Infuse lilacs in 2 sticks of butter in crockpot for two hours with 2 cups of water.
Strain butter and let solidify in a Pyrex bowl.
Poke a hole in the butter and strain out water.
Let butter come to room temp and cream together with 1 cup sugar.
Add 2 eggs mix well scrape sides.
Add 2 cups chopped lillac mix well.
In a separate bowl, whisk 2 cups 1:1 baking flour (the krusteaz gf flour works well), 1/2 teaspoon baking powder and a dash of salt
Mix dry and wet well until dough forms. Let chill
Form 1 inch balls and drop into a muffin pan then use the bottom of a glass dipped in sugar to flatten into pan.
Bake at 350 degrees for about 10 mins until golden.
Lillac glaze
Mix chopped lillac powdered sugar and half and half and glaze over warm cookies.
