Rosemary Lemon Cookies - Feeding the Flock 23

½ 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

YUM.

Check out the Raccoons

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

Chicken and Herbs

Four+ Herbs Chicken

1½ -2 lbs chicken leg quarters

3-4 cloves garlic, sliced

Fresh basil leaves

Fresh oregano leaves

Fresh lemon balm leaves

1 tbsp tarragon leaves

Sea salt

Fresh ground black pepper

Olive oil

Wash chicken.  Preheat oven to 350°

Place chicken in cast iron skillet.

Finely chop basil, oregano, and lemon balm leaves and combine with tarragon leaves.  Slide pieces of garlic underneath the skin of the chicken with 1 tsp of the herbs. 

Rub the outside skin generously with extra virgin olive oil.  Salt and pepper and sprinkle with remaining herbs. 

Bake 50 minutes at 350°.  Flip chicken and increase heat to 400° and cook 10-15 minutes longer. 

© Crackerberries 2012