2 tablespoons lemon balm leaves, minced
1 teaspoon lemon juice
1 cup butter, softened
2/3 cup sugar
2 1/3 cups all-purpose flour
1 teaspoon salt
whole lemon balm leaves for garnish
In small dish, combine first lemon balm and lemon juice, and 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 degrees. On wax paper, slice into slices about 1/8-inch thick.
Place cookies on ungreased cookie sheet, and bake 8 to 10 minutes. Will brown slightly around edges.
Source: Farm Flavor