I love fresh lemon verbena tea. Last year, I dehydrated my leaves in the fall in case my plant died when I brought it in the house for the winter. I ran across this recipe using dried lemon verbena leaves. It’s well worth growing the plant just to make these cookies. They are my new favorite. Sorry Girl Scouts.
Lemon Verbena Cookies
The best lemon-flavored cookie ever! They are buttery and soft, definitely my new favorite.
Ingredients
- 2 1/2 Cups Flour
- 2 Tbsp Dried, Crushed Lemon Verbena Leaves I like heaping Tbsp!
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1 Cup Butter – Softened
- 1 1/2 Cup Sugar
- 2 Eggs
- 1 tsp Vanilla
Instructions
- Combine the first 4 ingredients and set aside.
- Beat the butter on medium for 30 seconds.
- Add sugar, eggs and vanilla until well combined.
- All 1/2 of the flour mixture and mix well.
- Stir in the rest of the flour mixture.
- Place rounded spoonfulls 2" apart on an ungreased cookie sheet.
- Bake 350 degrees fpr 8-10 minutes.
Notes
You can roll into balls and slightly flatten the cookies to create more uniform circles. Don’t skimp on the verbena, I add a little extra!
