2 tbsp. minced lemon balm leaves
1 tsp. lemon juice
1 c. butter, softened
2/3 c. sugar
1 egg
2 1/3 c. all-purpose flour
1/4 tsp. salt
Whole lemon balm leaves for garnish

In small dish, combine first 2 ingredients, press mixture with back of spoon to blend. In large mixer bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon mixture. Gradually beat in flour and salt. Cover and refrigerate 3 hours or until firm. Roll in wax paper. Preheat oven to 350°F. On wax paper slice into slices about 1/8" thick. On ungreased cookie sheet bake 8 to 10 minutes. Will brown slightly around edges.

Yield: about 60 cookies.