French Tart's Note:
These little cookies, or biscuits, as we call them in the UK, are absolutely delicious - light and yet fresh with the flavour of the dried lemon verbena. Dried verbena is essential in this recipe, as opposed to fresh leaves, to keep the cookies light, fresh and crisp. They make great gifts - pack them in a little cellophane bag with an attractive ribbon, or in an antique tin; they are also wonderful when served with ice cream. (Recipe from a copy of Better Homes and Gardens that was sent to me by a Zaar friend, I have kept the measurements in cups, as originally posted.)
My Private Note
Units: US | Metric
- 1Combine flour, lemon verbena leaves, baking powder, and salt; set aside.
- 2Beat butter in a large bowl with an electric mixer on medium speed for 30 seconds.
- 3Add sugar, eggs, and vanilla. Beat until well combined.
- 4Add half of the flour mixture. Beat until combined.
- 5Stir in remaining flour mixture with a wooden spoon until combined.
- 6Drop dough by rounded teaspoonfuls 2 inches apart on an ungreased cookie sheet.
- 7Bake in a 350 degree F (180 degree C ) oven for 8 to 10 minutes or until edges are lightly browned.
- 8Remove to wire racks and cool.
- 9Makes 36. Store in an airtight tin for up to 5 days.
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Nutritional Facts for Old Fashioned Sugar Cookies With Lemon Verbena
Serving Size: 1 (954 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 113.5
- Calories from Fat 49
- Total Fat 5.4 g
- Saturated Fat 3.3 g
- Cholesterol 23.8 mg
- Sodium 85.5 mg
- Total Carbohydrate 15.0 g
- Dietary Fiber 0.2 g
- Sugars 8.3 g
- Protein 1.3 g
The following items or measurements are not included:
lemon verbena leaves