Recently, I was looking at my very productive lemon balm in the herb garden and trying to come up with another way to use it. It’s so amazing and I’ve dried some, have some preserved in salt and sugar, there’s a cordial infusing, and plenty has been tossed into smoothies. I had this creative urge combined with a sweet tooth craving and thought why not lemon balm poppy seed cookies. I still had some poppy seeds from last year’s harvest and lemon poppy seed anything seems to be an ideal combination.
These cookies are sweet and delightfully crispy with a hint of herbal and lemony goodness. The flecks of green lemon balm and dots of black poppy seeds make for a beautiful color and texture. The lemon flavor deepens on the second day, so if you can make them a day ahead.
These freeze well, so make a big batch while the lemon balm is producing and save some cookies for later. I didn’t test the recipe with dried lemon balm, but I imagine it would work with 1/2 as much dried as fresh. I’ll probably give the dried lemon balm a these one of these winter days.