Lemon Verbena Cookies
comments (0) August 21st, 2009
Danielle Sherry, contributor
no recommendations
Lemon Verbena
Photo: Proven WinnersIngredients:
1 cup butter
1-1/2 cups light brown sugar
1 egg, beaten
1 cup sour cream
1 teaspoon lemon essential oil (or lemon extract)
4-1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup dry lemon verbena leaves, crushed fine
Cream butter and sugar; mix in egg, sour cream and lemon oil. Combine dry ingredients and gradually blend into creamed mixture. Roll (flatten) heaping teaspoons of dough and place onto greased cookie sheet. Place a ‘finger print’ on each. Sprinkle lightly with sugar. Bake at 350 degrees for 10 minutes or until lightly golden brown. Remove from baking sheet while still warm and place on cooling rack. Eat.
posted in: desserts, Lemon Verbena, Cookie
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