Photo By Jim Long
Since the time of the ancient Greeks and Romans, lemon balm has been cultivated as a valuable culinary and medicinal herb.
Ingredients
- About 1/4 cup coarsely chopped lemon balm leaves
- 1 1/2 cups sugar
- 1 cup butter or margarine
- 2 eggs
- 1/2 teaspoon lemon extract
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 2 teaspoons baking powder
Directions
- Preheat oven to 350°F.
- In a food processor, place 1 cup of the sugar and the lemon balm leaves. Pulse until the lemon balm leaves are well chopped.
- Add the remaining sugar and the butter and process until fluffy, then add remaining ingredients and process until well combined.
- Drop by teaspoonfuls onto a greased or parchment-lined baking sheet, leaving about 2 inches between cookies. Bake for 8 to 10 minutes, or until edges just begin to brown.
- Loosen from cookie sheet while still warm; allow to cool. These cookies freeze well.
