Yield: 1 batch
|2 cups||Sugar; divided|
|1 teaspoon||Vanilla extract|
|2 teaspoons||Baking powder|
|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.