Lemon Balm Cookies

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

Prep Time: 15 minutes, but has to be refrigerated 3 hours
Cook Time: 8-10 minutes
Total Time: 3 hours, 30 minutes
Difficulty Rating: Intermediate
Recipe From: Tennessee Home and Farm

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Ingredients

2 tablespoons lemon balm leaves, minced
1 teaspoon lemon juice
1 cup butter, softened
⅔ cup sugar
1 egg
2 ⅓ cups all-purpose flour
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

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.
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-inch thick.
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/

POSTED IN: Baked, Cookies and Brownies, Desserts, From the Garden, Kid-Friendly Cooking, Spring, Vegetarian

TAGGED: cookies, eggs, flour, lemon balm, lemon juice, sugar