Lemon Balm Sugar Cookies
Until this spring my love of sugar cookies was satisfied only in Christmas. I love a good cookie or two with a cup of tea or coffee, even in summer when it’s hot. The lemon balm is growing like crazy in the kitchen herb garden, so fast that I can’t keep up with it some days. It’s hanging in paper bags to dry and tucked into wild flower arrangements. I love the aroma of lemon balm and the flavor of lemon as much as I love sugar cookies so why not Lemon Balm Sugar Cookies!I love the aroma of lemon balm, the flavor of lemon, and sugar cookies so why not Lemon Balm Sugar Cookies!Click To Tweet
Lemon Balm Sugar Cookies Recipe
1 cup butter, room temperature
1 cup sugar
4 cups flour
1/3 cup pulverized lemon balm
2 Tbl lemon juice
2 Tbl lemon extract
1 tsp salt
1 tsp baking soda
Preheat oven to 350°.
I use the Magic Bullet to pulverize the lemon balm leaves because I don’t have a mortar and pestle. Add the lemon juice to the leaves to keep the leaves moving. Let set together while you make the dough.
Cream the butter and sugar together, then add the eggs. Add the lemon extract, lemon balm/juice, and salt and mix a few seconds. Add one cup of flour and mix, and add the baking soda. Add the rest of the flour, one cup at a time. The dough is supposed to be stiff.
If you’re going to roll out the dough you can form it into a rough log. If you’ll slice it into cookies you should form it into a smooth log, round or oval. Wrap the dough in waxed paper and chill for an hour.
For sliced cookies, make 1/4″ slices, and for cookie cutters, roll the dough 1/4″ thick. I rolled the dough and used a cookie cutter. You can also cut them with a pizza cutter to make squares or rectangles, and by doing this you lose no dough to odd shapes. It’s a time saver. I cut mine with a round cutter and not wanting to roll the dough again, put the odd shaped dough on the cookie sheet and called it good. They taste good no matter their shape.
Bake 8 – 12 minutes depending on thickness