½ c. unsalted butter (softened)½ c. salted butter (softened) ¾ c. sugar 1 egg yolk 1 tsp. lemon zest 2 tsp. lemon verbena, finely chopped 1 Tbsp. lemon juice 2 c. flour

Cream butters until they are light & fluffy, add sugar & beat until fluffy again. Add egg yolk & beat until light. Beat in lemon zest, lemon juice, & lemon verbena, then add flour. Mix until all ingredients are incorporated. Divide dough in half & shape each half into a roll by rolling in plastic wrap. Each roll should be about 2" in diameter. Refrigerate rolls overnight. Preheat oven to 350. Slice cookies so that they are about ¼" thick & lay them on a baking sheet about 1½" apart. (I recommend lining baking sheet with parchment paper to prevent sticking). Bake for 10-12 mins or until golden brown.

Adapted from Chez Panisse Desserts and submitted by member Ginny Uyesugi