Lemon Minted Sugar Cookies
A delicate sugar cookie with the subtle flavor of lemon blended with mint, lemon balm or lemon verbena is the perfect cookie for a casual dessert.
30 min.prep time
60 min.total time
4 dozen cookies
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 peel
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 large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, cream of tartar and baking soda. Beat until well mixed. Stir in lemon peel and mint.
Place additional sugar in small bowl. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 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 peel.