Gluten Free recipe:

Start with three bushels of lilac flowers

Pick flowers from the stems and chop

2 sticks of butter

Infuse lilacs in butter in crockpot for two hours with a cup of water per stick of butter

(if more strain and add fresh chopped lillac)

Strain butter and let solidify in a Pyrex

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) ½ 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.