Herby Shortbread Cookies

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!

Lemon-what, now?

One of the perks of the Singing Whale Farm share is the neat herbs we grow for you guys. I love to just hang out with the smells of the mint and basil when we are bagging up the veggies each week! Of course these plants aren’t just for smellin’, but what to do with them before they go bad? This week’s challenge is Lemon Balm! This adorable little plant is part of the mint family and is often used by folks who want to add a lemony fresh scent to things like DIY soaps, tinctures, and lotions. You can also cook with it, using it in a lot of the same things you would use mint for.

This week we gave you about 3 stalks of lemon balm which is perfect for making a refreshing warm weather beverage: Lemon balm iced tea! Hot tea is of course also an option, but I tend towards cold drinks in the spring and summer. If you look online there will be lots of different recipes but they largely consist of only three parts: Lemon balm, water, and sugar.

I was surprised by how much sugar people put in their lemon balm tea, so I tried to cut it back a bit. Still turned out to be pretty sweet though!

First get your lemon balm washed up and strip the leaves off. You can put the stems in too, but you gotta get them to a size that will fit your container. Since this was my first attempt I only wanted to make a couple of servings, so I used my go-to Mason jars again. I added one tablespoon of honey to each jar.

Split the lemon balm into the two containers. Use your kettle to get your water hot and then pour over the combination to steep the herbs.

I let them cool a bit on the counter, then I capped them and stuck them in the fridge. Once they have cooled down, you will want to strain the lemon balm out of your tea. I used my french press, which I think I will need to use for loose leaf tea more often, though up to now I’ve used it exclusively for coffee. I feel really silly that I never thought to use it this way before!

The resulting tea was a super-sweet treat that went down nice on my hot and muggy Sunday afternoon! The only thing missing were some lemon balm tea cookies which are next on my list of things to try with the herby bounty from the garden!

Note: I have just realized this would be amazing with a little bourbon. Will let you know how the cocktail version of this tea works out!