"Luckily, this recipe makes around 24 cookies, so if you feel like being really grown up, you could just eat the whole batch. They are crumbly shortbread, with that perfect sweetness countered with the punch of salt. And for flavoring, two things that always remind me of the South of France: lemon, and lemon verbena, or verveine, as it is known here. The bright zing of the lemon and the mild cleanliness of the verbena make the perfect, traditional pairing. I love these; they are rustic and comforting, unusual and satisfying, but easy as pie. Only they’re cookies." - Steven Perez from Bookmarklet

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