After she got a different job we had lunch dates every month or two since we still worked in the same general area of town, but today she moves somewhere much farther away. When we were hiring for her position, we narrowed it down to three people, and my bosses gave me the power to make the final decision -- the first time I had ever been involved in a hiring, so it was a big deal for me. I am so glad I picked her. She's a great worker, a great friend, and a wonderful human being. I love her and I will miss her dearly. I might even get to visit her again someday, since it's not too far away to drive there. I hear there is lots and lots of snow in the winter, and lots of beautiful nature all the time. Until then, I will think of her every time I make these cookies, ride my bike, or see a beautifully knit scarf.
Notes
- The original recipe calls for 1/2 cup butter and 1/2 cup shortening, but I use all butter because I'm increasingly skeeved out by shortening and don't really like how it tastes. My friend's mother used half lard, which I liked. The original recipe called for flattening them with a fork like a peanut butter cookie, but I have found that using all butter they tend to spread a lot anyway and I like the finished texture better if you don't flatten the ball before baking it. If you do end up using half lard/shortening, flatten them with a fork because they tend to hold their shape better.
- Lemon balm (Melissa officinalis) can be hard to find in grocery stores, but you may be able to find it at a farmer's market in early summer, or buy a plant in the spring or summer and grow some. If you know someone with a plant, it is also very easy to root a cutting (cut a stalk off and stick the bottom end in water, and it will grow roots) and then plant it. It's easy to grow and smells good but unfortunately it is also good at growing out of control and taking over entire planting areas so I'd recommend growing it in a food-safe container. I have also found dried lemon balm for sale by weight at a health supplement/natural pharmacy type store; use about 1/3 to 1/2 the amount if you're using dried.
- Dried rosemary would be kind of sad to use here but if you must, use ~1 1/2 tsp.
- If you can only find brown raisins, those will work instead of golden ones.
RECIPE:
Rosemary and Lemon Balm Cookies with Golden Raisins
Makes about 40-48
1 cup (8 oz/2 sticks/225 g) butter, softened
1 1/2 cups (320 g) sugar
2 large eggs
1 tbsp minced fresh rosemary
2-3 tbsp minced fresh lemon balm leaves
Zest of 1 lemon
1/2 tsp pure lemon extract
3 1/2 cups (420 g) unbleached all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp cream of tartar
1/2 tsp salt
1 cup (150 g, about 6 oz) golden raisins
Preheat oven to 400°F. Cream butter and sugar together in the bowl of a stand mixer until fluffy and lightened in color slightly. Beat in eggs one at a time until well incorporated. Stir in rosemary, lemon balm, lemon zest, and lemon extract. In a separate bowl, combine the dry ingredients (except raisins) and gradually add to butter mixture in several additions. Stir in raisins. Roll into 1 1/4" (3 cm) balls and place on a parchment lined baking sheet. Bake 8-10 minutes or until edges have browned slightly. Place pan on a cooling rack for about 5 minutes, then remove cookies directly onto the rack to cool completely.
