Yield: About 3 dozen 2.5" cookies
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1/4 teaspoon baking powder
½ teaspoon salt
1 tbsp lemon extract
zest of one lemon
2 tbsp poppy seeds
2.75-3 cups all-purpose flour
2 cups confectioners' sugar
6-7 tbsp lemon juice (about two lemons)
4 tsp meringue powder (optional—use if you want icing to firm up completely, which is a good idea for presentation purposes if you plan to gift them. i like Wilton)
2 tbsp poppy seeds
zest of one lemon, air-dried completely
You'll also need:
Parchment paper or silicone baking mat
To make icing:
This is an update to my 9/7/17 post on candied nasturtiums, which was my first time ever trying out this technique. Since then i've learned a few things, reflected here:
Make sure you use plants that are organic/pesticide free. Also, not all flowers and leaves are edible. Please do your research before feeding plants to anyone. :-)
Nasturtium is an entirely edible plant, flowers and leave. This year I planted a bunch of new edible flowers in my garden: bachelor buttons, gem marigolds, bright lights cosmos, lavender hyssop and chamomile. I always save the seed packets so I can identify new plants once (if!) they pop up. :-)
Seeds are mainly from Botanical Interests.
it's fun to test this candying technique on herbs like mint and basil. i recently candied spearmint from my garden and it came out awesome! i used them on chocolate cookies. see photo below.
I'm now part of the Amazon Influencer Program, which basically means you can now find a collection of my favorite baking tools all in one place! When you go to my shop, you'll see what I recommend, complete with helpful tips in the comments. I do get a small fee for any items purchased through my storefront. click the button below to access my shop, and feel free to email me with any questions!