HERB SHORTBREAD RECIPES
EASY LEMON HERB SHORTBREAD COOKIES RECIPE - TABLESPOON.COM
These flavorful, fragrant, lemon herb shortbread cookies welcome Spring beautifully.
Provided by The Decorated Cookie
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Yield 32
Number Of Ingredients 12
Steps:
- In a medium-size bowl, briefly mix the flour and salt. Set aside. In a large bowl with a hand mixer or in the bowl of a standing mixer, blend the butter and confectioner’s sugar well. Add the egg, vanilla extract and lemon zest and juice and mix well. Gradually blend in the flour mixture and stir until a dough forms. Scoop the dough from the bowl and wrap in a zip-top bag or in plastic wrap and refrigerate for 1 to 2 hours.
- Preheat oven to 375° F. Prepare your herbs by either finely chopping the leaves or snipping more decorative, larger pieces. You can choose to keep the herbs separate and use only one kind of herb per cookie, or you can blend them into a mixture. Shown here, the herbs are kept separate. Set aside.
- On a lightly-floured surface, roll out the chilled cookie dough to 1/4-inch thickness. Use a 2 1/2-inch circle, oval or square cookie cutter to cut out your cookies. Transfer cookies to a parchment paper-lined baking tray. Mix the egg white and water. Lightly brush the top surface of the cookies with the egg white mixture. Sprinkle or place the herbs on each cookie. Gently press the herbs to flatten against the cookies. If desired, sprinkle a pinch of sugar on each cookie.
- Bake for 15 to 18 minutes, or until the edges turn golden brown.
Nutrition Facts : Calories 110 , CarbohydrateContent 11 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 125 mg, SugarContent 4 g, TransFatContent 0 g
EASY LEMON HERB SHORTBREAD COOKIES RECIPE - TABLESPOON.COM
These flavorful, fragrant, lemon herb shortbread cookies welcome Spring beautifully.
Provided by The Decorated Cookie
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Yield 32
Number Of Ingredients 12
Steps:
- In a medium-size bowl, briefly mix the flour and salt. Set aside. In a large bowl with a hand mixer or in the bowl of a standing mixer, blend the butter and confectioner’s sugar well. Add the egg, vanilla extract and lemon zest and juice and mix well. Gradually blend in the flour mixture and stir until a dough forms. Scoop the dough from the bowl and wrap in a zip-top bag or in plastic wrap and refrigerate for 1 to 2 hours.
- Preheat oven to 375° F. Prepare your herbs by either finely chopping the leaves or snipping more decorative, larger pieces. You can choose to keep the herbs separate and use only one kind of herb per cookie, or you can blend them into a mixture. Shown here, the herbs are kept separate. Set aside.
- On a lightly-floured surface, roll out the chilled cookie dough to 1/4-inch thickness. Use a 2 1/2-inch circle, oval or square cookie cutter to cut out your cookies. Transfer cookies to a parchment paper-lined baking tray. Mix the egg white and water. Lightly brush the top surface of the cookies with the egg white mixture. Sprinkle or place the herbs on each cookie. Gently press the herbs to flatten against the cookies. If desired, sprinkle a pinch of sugar on each cookie.
- Bake for 15 to 18 minutes, or until the edges turn golden brown.
Nutrition Facts : Calories 110 , CarbohydrateContent 11 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 125 mg, SugarContent 4 g, TransFatContent 0 g
More about "herb shortbread recipes"
LEMON-HERB SHORTBREAD COOKIE RECIPE | HEALTH.COM
These surprisingly sophisticated cookies are made with less butter than traditional shortbread, and almond flour replaces some of the refined white flour for extra nutrients. Get a head start by making the dough up to a month ahead and freezing it. Serve these cookies on their own, or as part of a pretty post-dinner spread with fruit, nuts, and dark chocolate.
From health.com
Total Time 3 hours 10 minutes
Calories 197 calories per serving
From health.com
Total Time 3 hours 10 minutes
Calories 197 calories per serving
- Preheat oven to 300°F. Line rimmed baking sheets with parchment paper. Place remaining 1/4 cup turbinado sugar on a plate; roll dough log in sugar to coat evenly. Slice 1 log into 32 (1/4-inch-thick) slices. Place cookies 1 inch apart on lined baking sheets. Bake in preheated oven until golden, about 20 minutes. Remove from oven, and let cool 5 minutes on baking sheets. Transfer to wire racks to cool completely at room temperature, about 30 minutes. Repeat with remaining dough.
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ROSEMARY SHORTBREAD RECIPE - NYT COOKING
This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies. The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit — or a combination of some of these — all make fine additions. Scale it up, scale it down. Add more salt, or use less. As long as you maintain the butter-flour ratio (one stick of butter for every cup of flour), you are free to play around. But the shortbread is delicious all on its own: tender, rich, crumbly, irresistible.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
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SAVOURY HERB SHORTBREAD COOKIES RECIPE | CHATELAINE
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LEMON-HERB SHORTBREAD (AIP, PALEO) - EAT HEAL THRIVE
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From eathealthrive.ca
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HERB & PARMESAN SHORTBREAD RECIPE | WOOLWORTHS
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SAVORY HERBED CHEDDAR SHORTBREAD - VANILLAQUEEN
Jun 21, 2020 · Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1-1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher). Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 – 10 minutes, then transfer to racks to cool completely.
From vanillaqueen.com
From vanillaqueen.com
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SAVOURY HERB SHORTBREAD - CHANTAL ORGANICS
Lightly dab the shortbread with melted butter, then place the herbs on top to decorate. Place the shortbread onto the baking tray, leaving room around each shortbread to expand. Step 6. Bake for 15 minutes until just golden. Let sit for 5 minutes, then transfer to a wire rack to cool. The shortbread will firm up as they cool.
From chantalorganics.co.nz
From chantalorganics.co.nz
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SAVORY HERB, BLACK PEPPER AND PARMESAN SHORTBREAD
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From technicolorkitcheninenglish.blogspot.com
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