Lemon verbena is like cilantro, either you love it or you don’t. My feet are firmly planted in the love it camp. Verbena is citrusy, herbaceous, and perfumey. In the opposing camp, some think it smells like Lemon Pledge. I don’t experience it in that way.
When I was coming up with the idea for Cranberry Lemon Verbena Sherbet, I thought, at first, that I’d like to make a gingersnap cookie rolled in lemon verbena sugar. The gingersnap was excellent, but the strong spices and molasses masked the taste of verbena. I couldn’t taste it at all. A friend suggested making a lemon snap cookie instead. After five or so batches of test cookies, I found a way to get the maximum lemon verbena flavor into a very snappy lemon snap cookie. The cookie is packed with lemon flavor: in the form of lots of lemon zest and ground up dried lemon verbena leaves. Don’t be fooled by the name, though. The snap, snap refers to the double snap of flavor from the zest and the verbena. The cookie is chewy in texture—not crisp.
A perfect complement to my Cranberry Lemon Verbena Sherbet or lemon verbena tinsane.