Lemon Verbena Cookies

Lemon verbena adds pleasant tang to these simple sugar cookies.


Lemon Verbena Cookies

by 1  person


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Servings: 36 cookies
Prep Time: 20 mins
Total Time: 28 mins
Related Categories: Sugar Cookies
 
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Ingredients
  • 2-1/2  cups
    all-purpose flour
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  • 2  tablespoons
    dried lemon verbena leaves, crushed
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  • 2  teaspoons
    baking powder
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  • 1/4  teaspoon
    salt
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  • 1  cup
    butter (no substitutes), softened
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  • 1-1/2  cups
    sugar
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  • eggs
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  • 1  teaspoon
    vanilla
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Directions
1.
Combine flour, lemon verbena leaves, baking powder, and salt; set aside. Beat butter in a large bowl with an electric mixer on medium speed for 30 seconds. Add sugar, eggs, and vanilla. Beat until well combined. Add half of the flour mixture. Beat until combined. Stir in remaining flour mixture with a wooden spoon until combined.
2.
Drop dough by rounded teaspoonfuls 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 8 to 10 minutes or until edges are lightly browned. Remove to wire racks and cool. Makes 36.

Nutrition information
Calories 110, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 25 mg, Sodium 90 mg, Carbohydrate 15 g, Fiber 0 g, Protein 1 g. Percent Daily Values are based on a 2,000 calorie diet
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Lemon Verbena Cheesecake
Lemon Verbena Cheesecake

With its exquisite lemon-oil fragrance, lemon verbena adds a sophisticated accent to a creamy vanilla cheesecake. Lemon verbena is also a perfect complement to strawberries. A generous quantity of fruit and a slender slice of cheesecake make a balanced finish to a fine meal.

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