Everlasting Gardener

Joanie Lapic Herb Specialist

Lemony Drop Cookies

2 eggs
2/3 cup vegetable oil
2 tsp. Vanilla
2 Tbsp. grated Lemon rind
3 Tbsp. Lemon Thyme leaves
(1 1/2 Tbsp. dried)
3/4 cup Turbinado sugar
2 cups unbleached + whole wheat flour
2 tsp. non-aluminum baking powder
1/2 tsp. sea salt
1 Tbsp. sugar
~ Beat eggs with fork. Stir in oil, Vanilla,
Lemon rind and Lemon Thyme.
Blend in 3/4 cup sugar.
~ Sift together flour, baking powder and sea salt.
Mix well into egg mixture.
~ Drop by tablespoonful about 2 inches apart
onto ungreased cookie sheet. Lightly oil
the bottom of a glass and dip it in 1 Tbsp.
sugar. Flatten each cookie with bottom of glass.
~ Bake at 400 degrees for 8 - 10 minutes.
Makes about 2 1/2 dozen cookies

Back