They’re poppy seed cookies, sesame seed cookies and flax seed cookies, all rolled into one. I first created this recipe using mint and orange zest. However, it also works really well with lemon balm or lemon verbena and lemon zest. These good-for-you cookies are full of flavor; the recipe can be halved easily. I make a big batch and freeze some to have on hand. My kids refer to these as birdseed cookies. MAKES ABOUT 7 DOZEN COOKIES
• 3 sticks unsalted butter (1 1/2 cups), softened
• 1 cup light brown sugar
• 1 cup sugar
• 4 large eggs
• 1/2 teaspoon orange or lemon oil, optional
• 1 teaspoon pure vanilla extract
• 2 teaspoons orange or lemon zest
• 1/2 cup packed orange mint or lemon balm leaves, or 1/3 cup lemon verbena leaves, minced fine
• 2 cups unbleached flour
• 1 cup white or whole-wheat pastry flour
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1/2 cup rolled oats
• 1/4 cup poppy seeds
• 1/4 cup sesame seeds
• 1/4 cup flax seeds
1. Preheat oven to 350 degrees and lightly butter two baking sheets.
2. In a large bowl, food processor or mixer, beat butter with white and brown sugars until blended and fluffy. Beat in eggs, one at a time. Add citrus oil, vanilla, zest and herbs and blend well.
3. In a mixing bowl, combine the flours, salt, baking soda, oats and seeds. Add dry ingredients all at once to the wet and blend well.
4. Drop dough by rounded teaspoonsful onto baking sheets at least 2 inches apart. Bake until golden brown on the edges, about 10 to 12 minutes. Remove from baking sheets and cool on baking racks. Store in a tightly covered container.
Susan Belsinger is the author of Not Just Desserts: Sweet Herbal Recipes (Paul’s Printing, 2005).
Click here for the main article, Sweet & Easy Desserts with Herbs.
