Lemon-Rosemary Cookies: a delightful holiday treat from the garden

2 C flour

1 1/2 t baking powder

2 t lemon zest

1 C shortening

1 egg

1 C sugar

1 t lemon juice

1 1/2 t vanilla

2 T dried rosemary, crushed fine

1 T fresh lemon balm, chopped fine

Mix flour, baking powder, and lemon zest. In a large bowl, cream shortening, egg, and sugar until well mixed. Add the flour mixture. Add lemon juice, vanilla, rosemary, and lemon balm. Mix together very well. Divide dough and forn into two rolls. Wrap in wax paper and chill, then slice in 1/4 inch slices. Bake at 350 degrees untill lightly browned, about 10 minutes.

recipe from Under the Sun, the first five years of The Essential Herbal, edited by Tina Sams and published by The Sibling Group in Manheim PA