Herby Shortbread Cookies

Buttery and delicious shortbread style cookie. Packed with summer flavours of
fresh herbs and edible flowers, these cookies are the perfect match to a summer
morning and a cup of tea.

Servings: 30 cookies

Author:

Prep Time
15 minutes

Cook Time
10 minutes

Chilling Time
30 minutes

Total Time
55 minutes

Course:

Dessert Snack

Cuisine:

Canadian

Keywords:

shortbread cookie summer recipe easy recipe edible flowers herbs fresh herbs Calendula

Instructions

1 Heat your oven to 375F. Line two baking sheets with parchment and set aside.
2 In a large mixing bowl, cream together the butter and sugar, until pale and
fluffy, using an electric mixer.
3 Add in the egg and lemon zest and blend again until fully incorporated.
4 Sift the flour and baking powder together and add to the butter mix.
5 Finally add the flower petals and herbs. Stir with a wooden spoon until
combined. Doing the final bit of stirring with your hands is helpful to bring it
all together. The dough will seem a bit dry. That's okay.
6 Place all your dough onto a large piece of plastic wrap and roll it into a log.
About 2" in diameter. Make sure it's tightly wrapped in the plastic wrap, then
place in the fridge to chill for 30 minutes. (The dough can also be frozen like
this.)
7 After the dough is nice and cold, and firm to the touch, remove from the fridge.
Slice the log into 30 pieces about 1/2" thick and arrange them on your baking
sheets.
8 Bake for about 8-10 minutes. Or until the tops have puffed slightly and the
edges are beginning to turn golden. Cool on a wire rack.
9 Store in an air tight container. At room temp the cookies will last for about 2
weeks if sealed tightly. In the fridge they will last upwards of 3 weeks. The
cookies can also be frozen.

Herby Shortbread Cookies

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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