OMG! It's the MGHG! (UPDATED)

I guess you may have known a translation for the first part of my title.  The second part is the Master Gardener Holiday Gala is tonight!  Here is my cookie selection.  I have so much fresh lemon verbena at the moment that I made lemon basil cookies, what else lemon verbena cookies!  Here is the original recipe from Foods & Flavors from the Fairfield Herb Society Vol. II:

Lemon Basil Cookies

1/4 c. butter
1 (8 oz.) pkg. cream cheese (I used light)
1 egg yolk
1 t. lemon juice
1/2 t. grated lemon peel
1 box lemon cake mix
1 1/4 c. raisins or currants (I would reduce the amount to 1/2 c. or 3/4 c.)
1/4 c. shredded coconut
1/4 c. chopped walnuts
1 T. dried basil or 3 T. fresh, chopped fine (I used 3 T. fresh lemon verbena.  I would not use dried lemon verbena.  It gives it a different taste.)

Cream butter, cheese, egg yolk, and lemon juice until well blended and very fluffy.  Blend in cake mix, 1/3 at a time, mixing last portion by hand.  Stir in remaining ingredients.  Drop by level tablespoons onto greased baking sheet.  Bake in 350 degree oven for 15 to 18 minutes or until lightly browned. (15 minutes was more than enough in my oven.)  Makes about 4 dozen cookies.

I liked the way these cookies taste (It's lemon verbena come on, who doesn't like lemon verbena.), but I'm interested to make them with dried or fresh basil and less raisins.  I'll let you know how they turn out.  The Herbal Husband is happy with the leftover cookies.  Remember to order a herb cookbook from a local herb group or herb unit of The Herb Society.  It would make a great Christmas gift!

 I got the little fox ornament as my gift this year made of brushes.  It is very sweet.  The other two Christmas items are cinnamon ornaments.  I will share the recipe with you this week some time.  We had a good crowd and it is always fun to catch up with my gardening friends.