Herbal Lemon Cookies
Yield
84 cookiesPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| 2 | cups |
sugar
divided |
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
lemongrass
or lemon thyme, and/or lemon basil, finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 473 | ml |
sugar
divided |
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 591 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 79 | ml |
lemongrass
or lemon thyme, and/or lemon basil, finely chopped |
*
|
Directions
Cream the butter and 1¾ cups sugar.
Add the eggs and vanilla.
Beat well.
Combine the flour, baking powder, salt, and herbs.
Add to the creamed mixture and mix.
Drop dough by teaspoonfuls, 3 inches apart, on a greased cookie sheet.
Flatten slighty with a fork or cup bottom.
Sprinkle lightly with the remaining sugar.
Bake at 350℉ (180℃) for 8 to 10 minutes or until barely browned.
Cool slightly, then remove to a rack.
