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Lemon Verbena cookies

By Richie Ann Ashcraft

I love, love, LOVE this time of year because I can step out into my front yard and pick dinner.

Gardening lets me try new things and one of those new things is lemon verbena. It's an absolutely fabulous little herb that grows tall and pretty with a white bloom. The leaves are firm and rough. When crushed, they release a smell that is exquisite.

This is probably why we planted it. But, what to do with it? Plant and figure it out later.

Over the weekend, I got a craving for something sweet and wondered what was in the garden that could satisfy me. I Googled lemon verbena recipes and sure enough, there was my answer, a lemon verbena cookie.

I used this recipe from Garden Heights.

Ellen's Lemon Verbena Cookies

1/2 cup butter
1 beaten egg
1 teaspoon lemon rind
1/4 teaspoon salt
1-1/2 tablespoon dried lemon verbena or 3 tablespoons fresh (chopped)
1 cup sugar
1 teaspoon vanilla
1-1/2 cup sifted flour
1-1/2 teaspoon baking powder

Cream butter and sugar. Mix in egg, vanilla and lemon verbena. Add sifted flowr, salt, baking powder. Form dough on waxed paper into a log 2-3" in diameter. Chill. Remove from fridge and slice into 1/4" pieces. Place on greased cookie sheets. Bake at 400 degrees for 8 to 10 minutes.

It's a fabulous lemony cookie, both pretty and delicious.

I think lemon verbena is my new favorite herb and I'd like to try more of the many recipes I found for using it including lemon verbena chicken, salad dressings and cake. Yum!

It's also, according to a number of homeopathic websites, a natural cure for stress and anxiety. Lord knows I could use me a whole lot of that!


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Interesting, Richie. I’ll definitely be planing some lemon verbena.

Oh, BTW, I didn’t chill or slice these cookies because I have no time or patience for that. I just scooped tsps on the cookie sheet and baked.

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