The lemon balm adds just a touch of sour to these ultra-sweet cookies.




Difficulty Rating: Intermediate
Recipe From: Tennessee Home and Farm

Ingredients

  • 2 tablespoons lemon balm leaves, minced
  • 1 teaspoon lemon juice
  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon salt
  • whole lemon balm leaves for garnish
 
 

Tips & Notes

Lemon balm can be harvested 2 or 3 inches from the base of the plant, and each time it is cut it comes back with vigor.


 
 

Instructions


  1. In small dish, combine first lemon balm and lemon juice, and press mixture with back of spoon to blend. In large mixer bowl, cream butter and sugar until light and fluffy.

  2. Beat in egg and lemon mixture. Gradually beat in flour and salt.

  3. Cover and refrigerate 3 hours or until firm. Roll in wax paper.

  4. Preheat oven to 350 degrees. On wax paper, slice into slices about 1/8-inch thick.

  5. Place cookies on ungreased cookie sheet, and bake 8 to 10 minutes. Will brown slightly around edges.


 


Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/lemon-balm-cookies/
 

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Comments

  1. Rebecca says:

    How much salt?

    • Jessy Yancey says:

      Sorry about that – we accidentally left that off the ingredient list! It calls for 1 teaspoon salt, and the recipe is now corrected. Thanks for pointing this out!

      Jessy Yancey
      editor
      Farm Flavor

  2. Janice says:

    Fabulous cookies that the whole family loved. I followed the directions exactly with exception of using gluten free flour because my daughter has Celiac. They were delicious. Thanks for giving us a new way to enjoy our plentiful Lemon Balm!