Who knew that a simple combination of butter, sugar, flour, lemon, and herbs could create a mouthwatering treat? In the world of baking, the traditional shortbread has been given a refreshing twist with the addition of tangy lemon and aromatic herbs.
Get ready to learn the art of making Lemon Herb Shortbread and elevate your baking game to a whole new level. So put on your apron and get ready to indulge in the irresistible flavors of Lemon Herb Shortbread.
I used to make my mom shortbread cookies of some variation for her birthday every year. She would enjoy one, then hide the rest... from my dad.
They were hers and she wasn't sharing.
These are not a "mindless eating" type of cookie. Shortbread cookies are meant to be savored. Pure simple ingredients baked to crisp melt in your mouth perfection.
Ingredients and Options for Lemon Herb Shortbread
Classic shortbread has only 3 ingredients: flour, sugar and butter. Well, if you use unsalted butter, it is four ingredients because you need a little salt.
It is intentionally simple and the flavors blend together perfectly.
If you want to start swapping different flours, sugar substitutes or butter substitutes you are welcome to try. I cannot guarantee the results.
This is one recipe I will not tamper with the basics. But, I will add in ingredients for extra flavor.
You can use any fresh herbs. Lemon rosemary, lemon basil and lemon lavender are some of my favorite flavor combinations.
Instead of lemon you could go with another citrus such as lime or orange or even grapefruit. Toss in a nice complimentary herb (rosemary, thyme, lavender, etc.) and you have a simple and delicious cookie. Or is it a simply delicious cookie?
- 1 lemon (or preferred citrus)
- 2-3 tablespoons fresh herbs (finely chopped)
- 1 pound salted butter
- 1 cup granulated sugar
- 4 cups flour
- 1 cup powdered sugar
- Using a fine grater or other zesting tool, zest the lemon. Finally chop the herbs.
- Cube butter into roughly ½ inch cubes. Put in a large bowl with flour, sugar and half of the lemon zest and herbs.
- Gently combine with your fingers to make a soft dough. Roll into 2 cylinders about 2-3" wide and refrigerate for at least 30 minutes.
- Preheat oven to 325°F.
- Slice cookies ¼" thick and place an inch apart on cookie sheets.
- Turn down oven to 275°F and bake until cookies turn a slightly rosy color (just as they begin to brown). Allow to cool completely
- Juice the lemon into a small bowl or cup. In a small bowl add powdered sugar and remaining zest and herbs. Thin to desired consistency with lemon juice.
- Spoon glaze over each cookie, allow to harden.
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