|LEMON BALM COOKIES|
2 tbsp minced lemon balm leaves
1 tbsp lavender with extra for garnish
1 tsp lemon juice (I used 1 tsp lemon extract instead and may use 1.5 tsp next time for an even stronger lemon flavor)
1 c butter, softened
2/3 c sugar
2 1/3 c all-purpose flour (unbleached white)
1 tsp salt (this was accidentally omitted in the original recipe)
Whole lemon balm leaves for garnish (I used lavender instead)
In small dish, combine first 2 ingredients, press mixture with back of spoon to blend. (I just added the above two ingredients in with the rest and did not do the first step.) In large mixer bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon mixture. Gradually beat in flour and salt. Cover and refrigerate 3 hours or until firm. Roll in wax paper. Preheat oven to 350 degrees. On wax paper slice into slices about 1/8" thick. On ungreased cookie sheet bake 8 to 10 minutes. Will brown slightly around edges. Yield: about 60 cookies.
I was impatient this evening so chilled the dough about 1 hour and then rolled little dough balls and smashed them on the cookie sheet with my hand. I then sprinkled a little bit of lavender on top and cooked as instructed above. YUM!
Friday, August 7, 2009
Lavender Lemon Balm Cookies
I just finished baking a batch of these tasty cookies and thought I would share the recipe. I used lavender from the Three Rivers Food Coop and lemon balm from our garden. I found the base recipe at Cooks.com and it follows with my changes in bold.