Lemon Verbena Cookies

 

2 1/2 C. flour (I use unbleached all-purpose flour)

2 T. finely chopped fresh or dried crushed leaves lemon verbena leaves.

2 tsp. baking powder

1/2 tsp. salt

1 C. butter

1 1/2 C. sugar

2 eggs

1 tsp. vanilla

 

Mix the flour, baking powder, salt and leaves and set aside. Whip the butter until creamy and then add the sugar, eggs and vanilla. Use a tsp. to measure out rounded drops of dough. Place on a cookie sheet about 2 inches apart. Bake at 350 degrees for about 8 to 10 minutes or until they look ready. Be careful, the bottoms can burn quickly.