Rosemary Lemon Cookies

Rosemary Lemon Shortbreads

 

¾ cup butter flavored Crisco

1¼ cup sugar

2 eggs

3 cups flour

1 tsp baking soda

1 tsp cream of tartar

¼ tsp salt

2 tbsp lemon juice

1 tbsp fresh lemon balm leaves

1 tbsp fresh rosemary leaves

Preheat oven to 375°.

Mince the lemon balm and rosemary leaves.

Cream together Crisco and sugar and beat until fluffy.  Add eggs, lemon juice and leaves and beat until well blended. 

Combine flour, baking soda, cream of tartar and salt, and mix well then add to creamed mixture and blend well.  Dough will be thick. 

Use a small ice cream scoop to drop on ungreased cookie sheets. 

Bake at 375º for 14 minutes.  YIELD: 4 dozen

© Crackerberries 2013