1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup shortening
¾ cup sugar
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.