One way is to make Lemon Verbena sugar by layering white sugar with fresh Lemon Verbena leaves for a couple days. Remove leaves easily by pouring sugar through a strainer, then use your lemon-scented sugar in your favorite plain sugar cookie recipe.
Or, try the following recipe from Nancy Heraud, using fresh, chopped Lemon Verbena leaves. Finely chopped leaves are best.
LEMON VERBENA SUGAR COOKIES
2-1/2 c. flour
2 T. fresh lemon verbena, chopped
2 t. baking powder
1/4 t. salt
1-1/2 t. lemon zest
1 c. unsalted butter, softened
1-1/2 c. sugar
2 eggs
1 t. vanilla
extra sugar for rolling
Combine dry ingredients. Set aside. Beat butter, add sugar, eggs and vanilla in separate bowl. Beat until combined. Add half of flour mixture, beat. Stir in remaining dry ingredients with wooden spoon. Make rounded teaspoonfuls. Roll in extra sugar. Place on ungreased baking sheet. Bake at 350 degrees until edges are lightly browned. Cool.
Hi Mia,
ReplyDeleteThank you so much for discovering my blog. I bow to your lemon verbena greatness and am very envious of that 1895 book about lemon verbena! Lucky lucky you! I will try to do a post in the coming days about you and your blog. I tried to set up a link on my tablet and I couldn't. So you will be hearing from me shortly! xo
Thanks, Nancy, but my Lemon Verbena fascination is not greatness. It's obsessive compulsion. I can't not think about it, grow it and scheme on ways to use it. Who knows why? I'm just a Lemon Verbena junkie!!!
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