Lemon Verbena Sugar Cookies

2 1/2 C. flour

2 tsp. baking powder

1/4 tsp. salt

2 T. fresh lemon verbena, chopped (I take out the mid-rib of each leaf before chopping it.)

1 1/2 tsp. lemon zest

1 C. softened butter

1 1/2 C. sugar

2 eggs

1 tsp. vanilla

Extra sugar for rolling

 

Combine dry ingredients, leaves and zest. Set aside. Beat butter; add sugar, eggs and vanilla; beat until combined. Add half flour mixture, beat. Stir in remaining flour mixture with wooden spoon. Make rounded tsp. full of dough into rounded shapes, roll in extra sugar. Place on ungreased cookie sheet, bake at 350 degrees for 8 to 10 minutes until edges lightly browned. Cool.