2007 Award-Winning Recipe!
˝ cup shortening
1 ˝ cups sugar
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh lemon balm
˝ teaspoon lemon extract
3 ˝ cups unbleached white flour
1 ˝ teaspoons cream of tarter
1 ˝ teaspoons baking soda
˝ teaspoon salt
1 cup golden raisons
Alissa Lane * Mountain Grove, Missouri
“At sixteen years old, growing herbs is a hobby of mine and I also love to bake. When I found a recipe for Rosemary Cookies in a magazine one day, I decided to try them. However, the recipe called for lemon zest and since I didn’t have a lemon, I decided to try fresh lemon balm instead. The cookies turned out wonderfully and everyone said that they tasted like they were fresh from the bakery.” We think so too, Alissa. Thank you!
Rosemary-Lemon Balm Cookies
˝ cup butter
Preheat oven to 400°F. Cream butter, shortening and sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Stir in rosemary, lemon balm and lemon extract. Combine dry ingredients and gradually add to creamed mixture. Stir in raisons. Roll into 1” balls. Place on un-greased cookie sheets. Flatten with a fork. Bake for 8 to 10 minutes. Cool on a wire rack. Enjoy fresh or freeze for up to 3 months. Makes about 3 dozen cookies.