u003cdiv class=u0022dual-buttonsu0022u003en u003ca href=u0022https://www.herbsociety.org/get-involved/hsa-support-donate-form.htmlu0022 class=u0022dual-btnu0022u003eDonateu003c/au003en u003ca href=u0022https://www.etsy.com/shop/hsashop/?etsrc=sdtu0022 class=u0022dual-btnu0022u003eEtsy Shopu003c/au003enu003c/divu003ennu003cstyleu003en.dual-buttons {n display: flex;n gap: 1rem; /* space between buttons */n justify-content: center; /* center within column */n flex-wrap: wrap; /* responsive wrap */n}nn.dual-btn {n display: inline-block;n padding: 12px 28px; /* Divi-like button padding */n background-color: #387c2c; /* your green */n color: #fff !important;n font-family: u0022Frauncesu0022, serif; /* font */n font-size: 16px;n font-weight: 400;n letter-spacing: 1px; /* Divi-style spacing */n text-transform: uppercase; /* Divi button default */n text-decoration: none; /* no underline by default */n border-radius: 4px; /* Divi button corners */n transition: all 0.3s ease; /* smooth hover */n}nn.dual-btn:hover {n background-color: #245224; /* darker green on hover */n text-decoration: underline; /* underline on hover */n}nu003c/styleu003en

Lillian’s Lemon Doodles with Lemon Glaze

Lorraine Kiefer, South Jersey Unit
No ratings yet
Buttery lemon-verbena cookies baked until just set, then finished with a tangy lemon glaze.
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time (about) 1 hour
Total Time 1 hour 30 minutes
RECIPE CATEGORY: Desserts

Ingredients
  

Cookies
  • 1 cup butter, softened
  • 1 ½ cups sugar
  • 2 eggs
  • 2 tablespoons fresh lemon verbena, chopped
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 lemon, grated peel
  • 1 teaspoon vanilla
Lemon Glaze
  • 1 stick butter, melted
  • 1 box confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 lemon, juice of
  • 1–2 drops milk, as needed to make a spreading consistency

Instructions
 

Cookies
  1. Cream butter, sugar, lemon verbena, and eggs.
  2. Sift together flour, cream of tartar, and baking soda; stir into creamed mixture with lemon peel and vanilla. Chill about 1 hour.
  3. Preheat oven to 375°F. Remove dough from refrigerator, roll into balls the size of a cherry, and bake about 10 minutes. Cool.
Lemon Glaze
  1. Beat together melted butter, confectioners’ sugar, lemon juice, vanilla, and enough milk to make a spreading consistency.
  2. Frost cooled cookies with Lemon Glaze.

Notes

From Herb Society of America’s Essential Guide to Growing and Cooking With Herbs.
Rate this Recipe

Related Recipes

Related Articles

Texas Wildflowers for Beauty and Wellness

Texas Wildflowers for Beauty and Wellness

...3 ounces (enough for one bath) 1 Tablespoon dried prairie rose petals (or favorite rose) 1 Tablespoon dried lemon balm leaves 1 Tablespoon dried black-eyed Susan petals 1 Tablespoon whole...
The Herbal Landscape

The Herbal Landscape

...pollen: Anise hyssop (Agastache), basil (Ocimum), bee balm (Monarda), borage (Borago), Calendula Early color and nectar: Catmint (Nepeta), chives (Allium), comfrey (Symphytum), lavender (Lavandula), lemon balm (Melissa), marjoram (Origanum majorana),...
Egg-cellent Dyes

Egg-cellent Dyes

...vinegar* Purple Medium blue Light blue Red cabbage (Brassica oleracea) Purple Light blue Teal Lavender flowers (Lavandula sp.) Light brown Tan Tan Lemon eucalyptus leaves (Corymbia citriodora) Light brown Light...
Etrog

Etrog

...holding a bundle of foliage in one hand and a lemon-looking thing in the other. These, respectively, are the lulav and the etrog. During the holiday of Sukkot, Jews the...
No results found.