• 2 C. all purpose flour
• ½ C. almond or coconut flour
• 2 ½ Tablespoons dried lemon verbena, crushed
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 C. softened butter (no substitute)
• 1 ½ C. sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon fresh squeezed lemon juice

Pre-heat oven to 350, line a cookie sheet with parchment paper.

Combine flours, lemon verbena, baking powder and salt in medium bowl, whisk.

Beat softened butter, sugar, eggs, vanilla and lemon juice in a large bowl until well combined.  Add ½ of flour mixture, beat until combined.  Stir in the remaining flour mixture with a wooden spoon until combined.

Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheet with parchment paper.  Bake for about 12 minutes until edges are slightly golden.  Remove and place on wire racks to cool.  Makes about 36 cookies.

NOTE:  You can use only the all purpose flour, 2 ½ C. if you don’t have any almond or coconut.