Want to stand out at this year’s cookie exchange? Longing for the flavors of your garden? Pull those dried herbs out to add a twist to a classic shortbread cookie for a simple but unexpected recipe. This is the perfect treat to enjoy with some hot herbal tea on a cold winter day while dreaming of the summer garden....
Some possible flavors: thyme, lemon-thyme, lavender, rosemary, sage, tarragon, anise-hyssop
Add these on their own or in combinations with one another or with lemon, lime, or orange zest
Ingredients
1/2 cup (1 stick) unsalted butter, softened at room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla extract (optional)
1 cup all purpose flour
Generous pinch of coarse kosher salt
1 tablespoon of finely chopped herb of choice
1 tablespoon of citrus zest of choice (optional)
Directions
Cream butter and powdered sugar until smooth
Beat in any citrus zest, chopped herbs, and vanilla extract as desired
Mix in flour and salt until just combined
Transfer dough to a large piece of plastic wrap, roll out into a disk, cover with a second sheet of plastic wrap and continue to roll out to 1/4th inch thick disk. Chill for 20-30 minutes.
Preheat oven to 350
After chilling, cut dough into desired shapes with knife or floured cookie cutter
Place on parchment lined baking sheet and bake for 15 minutes or until golden brown