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Lemon Verbena Thins

 Lemon Verbena Cookies on a tray with dragonfly decoration


1 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

½ cup shortening

¾ cup sugar

1 egg

1 tablespoon lemon juice

2 teaspoons lemon zest

1-2 tablespoons minced fresh lemon verbena

Lemon Glaze (optional)

2 tablespoons lemon juice

1 cup powdered sugar

1 teaspoon butter, softened

l.  Stir together flour, baking soda, and salt.  In a separate bowl, cream shortening and sugar.  Beat in egg and next 3 ingredients.  Stir in dry ingredients thoroughly.

2.  Shape dough into two 6-inch rolls.  Wrap tightly with wax paper.  Freeze overnight.

3.  When ready to bake cookies, slice dough slightly thicker than 1/8-inch.  Place cookies 1 inch apart on an ungreased baking sheet.

4.  Bake at 375 degrees for 8 to 10 minutes or until edges are light golden.  Remove from baking sheet and place on a cooling rack.

5.  To make lemon glaze, combine lemon juice, sugar, and butter.  Frost cookies with glaze.

Yield: about 3 dozen

Steep lemon verbena leaves in hot lemon juice to intensify juice’s flavor. 


About Dallas Garden Buzz

Dallas County Master Gardeners growing and sharing from The Raincatcher's Garden.

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