Lemon Balm is just nuts in the garden and will be until we get a good freeze. The spring, though, is when it really sings to me. This years I am obsessed with making a Lemon Balm Shortbread Cookie.
Lemon Balm Shortbread Cookies
1 cup flour
½ cup powdered sugar
½ cup butter (I prefer salted)
5 generous pinches (probably around 4 tablespoons) Chopped Lemon Balm
A couple teaspoons lemon zest.
Mix all together. Shape into log. Chill in fridge for a bit. Cut into ¼ inch slices. Place on cookie sheet. Bake at 375 degrees for 9-12 minutes, until the edges just begin to turn golden brown. Immediately remove from cookie sheet so the bottoms don’t overcook.
