Howdy whalers! This week you got a plethora of herbs. I am betting that you already know how to dry them and make pesto, so I am going to share something a little outside the box: Herb Shortbread Cookies! This week’s recipe is adapted from My Midlife Kitchen. They used cinnamon basil in their recipe, but I am of the opinion that just about any herb will work in this one.
So first thing you want to do is wash and dry your herbs. Then you are going to chop them up fine. If there are woody stems make sure to remove them. Set out your butter to soften.
You are going to want to mix together your flour and baking powder. Note: original recipe calls for salt, but I used salted butter so I skipped it here. Beat your egg with a whisk in a separate bowl until it is frothy. Once your butter is easily mashable with a fork, combine the egg, butter, vanilla, and sugar; mix until a consistent texture. I used a fork, feel free to use a stand mixer. Finally, add your herbs! I separated the batter into three batches and added a different herb to each one.
There are all kinds of different ways to present shortbread cookies. You can roll them out flat and use a cookie cutter or make a cylinder of dough and cut off rounds. I am lazy so I went with the drop spoon method. Take a spoonful of the dough and place on a baking sheet that you have covered with parchment paper. Then you are going to bake the cookies at 375 degrees for 5-8 minutes or until they are golden brown!
The result a sweet and herb treat that goes very nicely with your lemon balm iced tea!
- 2 cups all purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt (only if you use unsalted butter!)
- 2/3 cup butter
- 1 cup sugar
- 1 large egg
- 1 tsp. vanilla
- 3 tbsp. chopped fresh herb of your choice!
Hope you enjoy!