Sunday, September 13, 2009

Lemon Verbena Cookies

Lemon Herb Cookies

1 cup butter, room temperature

2 cups granulated sugar; divided

2 eggs

2 tsp vanilla extract

1 tsp lemon extract

2 1/2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

1/3 cup finely minced lemon verbena

Cream the butter and 1 3/4 cups of the sugar. Add the eggs and vanilla. Beat well. Combine the flour, baking powder, salt, and herbs. Add to the creamed ingredients and mix well. Drop dough by teaspoonfuls, 3 inches apart, on a greased cookie sheet. Flatten slightly with a fork or glass bottom, coated in sugar. Sprinkle lightly with the remaining sugar before baking. Bake at 350 F for 8 to 10 minutes or until just browned. Cool slightly and remove to a rack.
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