Preheat oven to 350 degrees. Cream together the first 5 wet ingredients.
In a separate bowl mix the dry and then add to the wet.
Mix together, roll out to about 1/4 inch thickness and cut the cookies. Bake on ungreased pan for 9 minutes. Let cool.
For the frosting, mix a 1:1 mixture of elderberry syrup and your choice of milk (I used almond) into powdered sugar until it reaches an easy-to-spread consistency. Grate lemon zest over the cookies once the frosting has dried to make them extra-special. 🍋