I just finished writing a cookbook to benefit the Tucson Botanical Gardens, based on the plant collection in their Herb Garden.
For each herb there is a black-and-white photo to help with identification, and – the fun part for me – a recipe.
When I applied for the grant from a local foundation, I blithely budgeted for 10 hours of writing time, which included my research time.
What was I thinking? Needless to say, it took me a lot longer to do this. A lot longer.
I really didn’t mind, because I love the subject matter, enjoyed the research, and I loved doing it for the Gardens. It is one of Mark’s and my favorite spaces in Tucson.
Even on a triple-digit day, it is pleasant to stroll through the gardens and see what is blooming, or simply sip a lemonade in the dappled shade.
The book is for sale only at the Tucson Botanical Gardens Gifts Shops, but that gives you a good excuse to visit. If you cannot visit, call the Gift Shop – they can send you the book! 100% of the purchase price benefits the Gardens.
The recipe below is one I created especially for the book.
Enjoy!
~ David
Lemon Verbena Butter Cookies
3/4 cup sugar
4 tablespoons finely chopped fresh lemon verbena leaves *
16 tablespoons unsalted butter, softened
2 egg yolks
1 teaspoon vanilla
2 1/4 cups flour
jam for filling (any flavor you choose; I made mine with plum)
Place 1/4 cup of the sugar and place it in a spice grinder with the chopped lemon verbena. Process for a few seconds to distribute the verbena.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment; add the verbena sugar and the remaining 1/2 cup sugar. Cream the butter and sugar, then add the yolks and vanilla and beat until well-mixed and smooth. With the mixer on at the slowest setting, add the flour and mix until a soft dough forms.
Preheat the oven to 350°F (180°C). Line cookie sheets with parchment.
Roll out the dough on a well-floured board to 3/16-inch, and cut into circles using a 2 1/2-inch cutter. With a 3/4-inch cookie cutter, cut a hole in the center of half the cookies. (The “holes” can be pulled together, re-rolled, and cut into additional cookies.) Use a small spatula to transfer them to the cookie sheets. Bake for 10 minutes, or until lightly golden around the bottom edges. The thickness of your pan will alter baking time so start watching at 9 minutes.
When cool, turn the cookies without the holes upside down and spread a little jam on each. Top each with a cookie ring, bottom side to the jam, and press lightly to make a sandwich. The jam will push up through the hole. Cookies can be dusted with confectioner’s sugar, or served without as shown.
Makes 2-3 dozen filled cookies, and 5 dozen plain cookies.
* If you don’t have lemon verbena, you can use the grated zest of a lemon. The flavor is actually more lemon-y!
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Christina | Christina's Cucina
August 12, 2017 at 3:33 pmTEN hours, David? Oh my goodness, you did your good deed for the year, then! 🙂 That's a wonderful project, and although it did take you considerably longer, I'm sure you did enjoy it.
I love this recipe for Lemon and Verbena butter cookies! I'm sure the rest of the recipes are just as awesome! Congratulations and I can't wait to see the book!
Cocoa & Lavender
August 14, 2017 at 2:16 pmThanks, Christina – in my head I was thinking, "Most of the recipes are all done… now it's just the herb text. Ten hours? Piece of cake." … but, oh, what a cake!
Elise Collins Shields
August 12, 2017 at 4:45 pmOh, David. I am so going to get this cook book. I collect them although I don't seem to cook that much! I will be "on" these cookies, though. Right away. Thanks for all you do, you creative one.
Cocoa & Lavender
August 14, 2017 at 2:17 pmThanks, Elise – you are so sweet! The cookies are a breeze and, if you don't have the verbena, lemon zest works well!
Emma - Bake Then Eat
August 12, 2017 at 9:37 pmSuch a beautiful recipe and congratulations on the book I bet it's a beautiful read.
Cocoa & Lavender
August 14, 2017 at 2:17 pmThanks, Emma! I hope people enjoy it!
Unknown
August 13, 2017 at 10:01 amwell done! … 10 hours??!!? :)))
even for my little books: 2 years per book! 🙂
… anyway: nice, isn't it? ciao, stefano
Cocoa & Lavender
August 14, 2017 at 2:18 pmIt is a slim volume, Stefano – but I still think 10 hours was crazy!
Nicole (RieglPalate.com)
August 13, 2017 at 12:38 pmCongratulations, David! This sounds like the perfect book for you to write. I was recently asked if I knew anyone who had written a cookbook and I had replied "no" – but now I do. I'm working on a compilation cookbook (early stages) for Radnor Hunt where we're members. I've already put in way more than 10 hours and we haven't even started testing our members' recipes so I had to laugh at your estimate (and hoped that perhaps you had meant to say 100)!
Cocoa & Lavender
August 14, 2017 at 2:19 pmI am so glad you are doing this, Nicole – you will have a lot of fun compiling this. The recipe testing is fun, and will probably add a few pounds! 🙂
Frank
August 13, 2017 at 1:28 pmAs I said on FB, congratulations!
Cocoa & Lavender
August 14, 2017 at 2:19 pmThanks, Frank!
Chef Mimi
August 13, 2017 at 9:07 pmBeautiful cookies!
Cocoa & Lavender
August 14, 2017 at 2:20 pmThanks, Mimi!
Cali
August 14, 2017 at 10:35 amCongrats on the cookbook! (Ten hours – yikes!) Sounds like a fun project for a great cause. These cookies look like they would perfectly match an afternoon cup of tea…
Cocoa & Lavender
August 14, 2017 at 2:20 pmThanks! I can't say for sure how they would be with tea, Cali (as I have never even tried tea!), but I can say they go well with cocoa!
Gerlinde de Broekert
August 14, 2017 at 1:39 pmCongratulations David, it looks like a lovely book. Those are my kind of cookies and I have lemon verbena in my tiny garden.
Cocoa & Lavender
August 14, 2017 at 2:23 pmThanks so much, Gerlinde! Lucky you to have the verbena in your garden!
All That I'm Eating
August 15, 2017 at 10:20 amCongratulations, how wonderful. These biscuits look absolutely sublime and I love that you've used verbena!
Cocoa & Lavender
August 15, 2017 at 1:55 pmThanks, Caroline!
Marcelle
August 16, 2017 at 1:11 pmCongratulations on the cookbook, David! I know it's gonna be a great success 🙂 These lemon sandwich cookies look completely delicious!!
Cocoa & Lavender
August 19, 2017 at 12:18 amThanks, Marcelle! I hope it is a success for the Gardens!
Jean | DelightfulRepast.com
August 17, 2017 at 2:12 pmDavid, how wonderful! Lovely cookbook. But 10 hours? Well, you donated your time to a good cause! These cookies look fabulous! I don't have any lemon verbena so will probably use zest.
Cocoa & Lavender
August 19, 2017 at 12:19 amThat is really the way I feel, Jean! It is a great cause and I hope it does well for them. (And the cookies are wonderful with lemon zest!)
John | heneedsfood
August 17, 2017 at 3:49 pmThis is such a great thing to hear, David. What a wonderful cookbook it must be. Congrats!!
Cocoa & Lavender
August 19, 2017 at 12:19 amThanks, John! It is a slim volume but it was fun to research, write, and photograph!
Sippity Sup
August 17, 2017 at 5:47 pmGorgeous cookies. I have a GIANT lemon verbena by my patio door and I love hearing new ideas for it's delicate, lilting lemon essence! GREG
Cocoa & Lavender
August 19, 2017 at 12:20 amI love that you can brag about your giant lemon verbena, Greg! They are tough to grow here!
Liz (Good Things)
August 18, 2017 at 11:43 pmOh David, congratulations!
Cocoa & Lavender
August 19, 2017 at 12:21 amThanks, Liz – it was nothing in comparison to the work you did on your book, but it was still a fun project!
Susan Manfull
August 19, 2017 at 10:46 pmThe Tucson Botanical Gardens were soooo lucky to get you to write this book! It promises to be beautiful and to be filled with wonderful recipes! This one looks great!
Cocoa & Lavender
August 20, 2017 at 3:35 amIt was really fun, Susan – and I hope the Gardens is happy with the book!
Inger @ Art of Natural Living
August 22, 2017 at 4:28 pmWhat a great project David and so good of you! 10 hours–you had me chuckling (okay I was rolling on the floor)!
Your cookies are beautiful. I grow lemon balm myself for lemon flavoring.
Cocoa & Lavender
August 23, 2017 at 3:01 pmI know, I know… what was I thinking?
Lemon balm makes os much more sense for your climate, Inger! But the verbena flavor is so much stronger!
Ngeun
August 28, 2017 at 11:25 amCongratulations David! The book looks lovely and the cookies look moreish. I'm certain the other recipes are beautiful and delicious too.
Cocoa & Lavender
August 30, 2017 at 2:12 pmThanks, Ngeun – I am getting nice feedback on the recipes!
Valentina
August 31, 2017 at 8:18 pmAm I missing how I can buy the book? I must order myself one. Congratulations, David. Such delicious and meaningful project. Great work!
Cocoa & Lavender
August 31, 2017 at 9:32 pmYou are so sweet, Valentina. The only way to get one is to call the botanical gardens gift shop (there's a link in one of the last paragraph). If you get it, I hope you enjoy it! XO
Valentina
September 1, 2017 at 5:07 amoops – don't know how I missed that! thank you! I'll be calling and ordering it for sure. 🙂
Cocoa & Lavender
September 1, 2017 at 2:09 pmNot to worry. I have actually been thinking of changing my link colors to something brighter… 🙂
Paula | Vintage Kitchen
September 3, 2017 at 11:15 amWonderful project David! And yes, testing and putting together recipes for a book (or a blog!) takes more time than we think. I love verbena tea, used to have a plant at home. These cookies sound amazing!
Cocoa & Lavender
September 3, 2017 at 11:50 pmIt is a lot of work, Paula, but luckily I had most of the recipes well-tested, so it was just the research and writing about the herbs!