Lemon Balm Cookies
A great shortbread cookie making use of lemon balm! A favorite to make with little ones.
Equipment
- oven
- mixer
- cookie sheet
Ingredients
- 2 T lemon balm leaves, minced
- 1 T fresh lemon juice
- 1 zest lemon
- 1 C butter, softened
- 2/3 C sugar
- 1 large egg
- 2 1/3 C all purpose flour
- 1 t salt
Instructions
- Zest one lemon and place in a small dish with minced lemon balm and lemon juice and set aside.
- Mix together flour and salt in separate bowl.
- In a large mixer bowl, cream butter and sugar until light and fluffy with a mixer.
- Beat in egg and lemon mixture.
- Gradually beat in flour mixture.
- Pour dough onto a piece of parchment paper and roll back and forth until its the desired size of the cookie roll diameter.
- After rolling the desired circle size of the cookies to be baked, wrap dough in parchment paper and place in ziplock bag.
- Cover and refrigerate 3 hours or until dough is firm.
- Preheat oven to 350 degrees.
- Slice the roll into 1/8" slices.
- Place cookies on ungreased cookie sheet and bake for 8-10 minutes or until slightly browned around the edges.
- Enjoy!!
Notes
TIP: If you don't have lemon balm...no worries...just add a bit of lemon zest with the juice for a great lemon shortbread cookie!
When the lemon balm comes back in the spring, the kids know that it's time to make these lemon balm cookies. They stay a favorite until fall temperatures cause the lemon balm to die back. They request them and always help with baking them.
TIP: You may wrap the roll in the refrigerator and keep ready for slicing and baking when needed. Just be careful to wrap tightly so they don't dry out.
You can make these extra special by adding a cookie icing or adding pansies to the tops. Perfect for teatime guests! Big or little!
Enjoy!