1 c Butter or margarine
2 c Sugar; divided
2 Eggs
1 ts Vanilla extract
2 1/2 c Flour
2 ts Baking powder
1/4 ts Salt
1/3 c Finely chopped lemon herbs
— lemongrass, lemon thyme,
— and/or lemon basil
Cream the butter and 1-3/4 cups sugar. Add the eggs and vanilla. Beat
well. Combine the flour, baking powder, salt, and herbs. Add to the creamed
mixture and mix. Drop dough by teaspoonfuls, 3 inches apart, on a greased
cookie sheet. Flatten slighty with a fork or cup bottom. Sprinkle lightly
with the remaining sugar. Bake at 350 F for 8 to 10 minutes or until barely
browned. Cool slightly, then remove to a rack.
From
Yields
84 Cookies
