1/2 c Butter
1 c Sugar
1 Egg
1/2 c Milk
1 ts Rosewater
2 ts Rose geranium leaves finely Chopped
2 1/2 c Flour
1 1/2 ts Baking powder
4 Dozen small rose geranium
Leaves for garnish

Preheat oven to 350 degrees. Cream butter and sugar together until light and fluffy. Beat in egg milk and rose water. Sift together dry ingredients and add them together with the chopped leaves to the creamed mixture stirring until well mixed. Drop heaping teaspoons onto lightly greased cookie sheet and press a single rose geranium leaf deep into each cookie. Bake for eight to ten minutes. Yield: 4 Dozen