Lillian’s Lemon Doodles with Lemon Glaze
Buttery lemon-verbena cookies baked until just set, then finished with a tangy lemon glaze.
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
-
Cream butter, sugar, lemon verbena, and eggs.
-
Sift together flour, cream of tartar, and baking soda; stir into creamed mixture with lemon peel and vanilla. Chill about 1 hour.
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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
-
Beat together melted butter, confectioners’ sugar, lemon juice, vanilla, and enough milk to make a spreading consistency.
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Frost cooled cookies with Lemon Glaze.
Notes
From Herb Society of America’s Essential Guide to Growing and Cooking With Herbs.
