Herbal lemon cookies

Yield: 1 batch

Measure Ingredient
1 cup Butter
2 cups Sugar; divided
2 Eggs
1 teaspoon Vanilla extract
2½ cup Flour
2 teaspoons Baking powder
¼ teaspoon Salt
⅓ cup Dried lemon herbs* finely chopped

*⅓ cup total: Herbs such as lemon grass, lemon thyme or lemon basil.

Cream butter and 1¾ cups sugar. Add eggs and vanilla; beat well.

Combine the flour, baking powder, salt and herbs. Add to creamed mixture; mix.

Drop dough by teaspoonfuls, 3" apart, on a greased cookie sheet.

Flatten slightly with a fork or cup bottom. Sprinkle lightly with the remaining sugar.

Bake at 350 F. for 8 to 10 minutes, or until barely browned. Cool slightly, then remove to a rack.

Yield: 6 to 8 dozen cookies.

Recipe from Nancy Brewer/New Orleans, Louisiana. In "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 84. Posted by Cathy Harned.

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