1 cup sugar
1/2 cup shortening
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 tablespoon freshly grated lemon zest
1 tablespoon finely chopped fresh mint leaves, lemon balm or lemon verbena
Heat oven to 350°F.
Combine 1 cup sugar, butter, shortening and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar and baking soda; beat at low speed until well mixed. Stir in lemon zest and mint.
Place additional sugar in another bowl. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar. Place 1 inch apart onto ungreased cookie sheets. Bake 10-12 minutes or until edges are very lightly browned.
Look for mint varieties, lemon balm and lemon verbena at nurseries and greenhouses and plant in the garden or window box. If fresh herbs are not available, simply omit and use additional lemon zest.