Tuesday, June 4, 2013

Lemon Verbena Cookies

I would have to say my absolute favorite herb is Lemon Verbena. If you’ve never had the pleasure of growing, seeing, or smelling a Lemon Verbena plant, then I am sorry to break it to you, your life has been pointless. All joking aside, I believe Lemon Verbena smells more lemony, sweeter and all around better than even regular lemons do. If I had to describe it, I would say it smells exactly like Lemon Head Candy tastes. It’s awesome.  Because of this, Lemon Verbena has been widely used in baking, jellies, lotions, candles …well just about everything you can think of. I have made jelly with it before and it was awesome so you can imagine how much I love these cookies..

LemonVerbenaCookies

In full disclosure, I actually adapted a recipe I found in Better Homes and Gardens Magazine that was originally for Lemon-Thyme Cookies. I did change a few things to make these my own and so these little bites of heaven were born.

First up, cream 1/2 Cup Butter with 1/4 Cup of sugar until light and fluffy.

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In the meantime, collect a handful of Lemon Verbena leaves…

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..and chop them until they are very finely diced.

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Collect all those itty-bitty pieces and make sure you have 1 Tablespoon.

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Zest the peel of one whole lemon.

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Then, juice the lemon to get at least 1 Tablespoon.

Add the Lemon Verbena, 2 Teaspoons of grated peel, and 1 Tablespoon of juice to the butter mixture and combine well.

Next, slowly add in 1 and 1/2 Cups of flour until just incorporated. Take the dough out of the bowl and lay out on a well floured surface.

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Roll the dough until it’s about 1/4 inch thick and then cut with a pretty cookie cutter. Mine is a small flower which I should note changes the baking time a little bit.

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Place the cookies on an ungreased cookies sheet and sprinkle with sugar.

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Bake in a 350 degree oven for 8 minutes. They may take longer depending on how big you cut the cookies.

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Aren’t they purty? You eat them like this, but we all know I can’t let a good thing be. So I whipped together a quick lemon butter cream icing.

1 stick of butter (room temp)

3 Cups of powdered sugar

1 Tablespoon of lemon juice and the remaining lemon peel from earlier.

Cream the butter  and then add the lemon juice and peel and mix well. Slowly add the powdered sugar until well combined. If you find the icing is a little dry, you can add a splash of milk.

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Yummy.

Place the icing in a Ziploc bag and nip the end to make it easier to squeeze onto the underside of the cookies, like so..

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Now, you have even happier cookies.

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These are sooo good. Light and crispy and super lemony. We can also pretend they are healthy since they have green plants and lemon in them.

Hey, it counts.

Happy Tuesday.

love,

Val

2 comments:

  1. LOOKS SO YUMMY! MY MOUTH IS WATERING! ;)

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    Replies
    1. Thanks Susie! They are pretty good, I have to admit ;)

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