Calendula Cornmeal Crisps

1 cup sugar
1/2 cup fresh or dried calendula petals
1 cup butter
1 egg
1/2 cup chopped pecans
1/2 cup dried cranberries
2 cups flour
1/2 cup cornmeal
1/2 tsp nutmeg
1 tsp baking soda


Preheat oven to 350°


Combine sugar with calendula petals in food processor and then cream with butter. Add egg, chopped pecans and dried cranberries - mix well.

Combine flour, cornmeal, nutmeg, baking soda and then add to creamed mixture.

Roll into two logs, wrap and refrigerate overnight. Slice, sprinke with sugar.

8-10 minutes Remove immediately and cool. Store in airtight container.

This recipe comes from the kitchen of Joyce Harris The Herbal Gourmet