December 4 is #nationalcookieday so here are three recipes for cookies that include herbs!
Lemon Thyme Cookies
1 cup unsalted butter, at room temperature
¾ cup sugar
2 ¾ cup all-purpose flour
½ tsp. baking powder
¼ tsp salt
1 tbsp fresh thyme leaves
2 tsp. finely grated lemon zest
1 egg
1 1/2 tsp. vanilla extract
Optional Icing: 2 tsp. finely grated lemon zest, 2 cups confectioner’s sugar, and 1/4 cup fresh lemon juice
thyme
Directions: In large bowl, mix flour, baking powder, and salt, set aside. In another large bowl, beat butter and sugar with mixer and then beat in thyme and 2 teaspoons lemon zest. Add egg and vanilla. Reduce mixer speed and add flour mixture. Roll dough into 1 ½ inch diameter logs, wrap, and place in freezer for 30 minutes. Line baking sheets with parchment paper, slice 1/8-inch rounds and place on sheets. Bake at 350 degrees for 10 minutes.
When cookies have cooled, can top with icing. Mix the confectioners’ sugar, fresh lemon juice, and 2 tsp. of lemon zest and spoon over cookies.
Herbal Shortbread Cookies
1 cup unsalted butter, cut up and at room temperature
½ cup sugar
2 cups all-purpose flour
½ tsp salt
1 tbsp. herb of choice: try calendula petals, lavender flowers, rosemary, or lemon balm
calendula
Directions: Beat together butter and sugar, add flour, salt, and herb. Mix and then roll out onto floured surface, so is about ¼ to ½ inch thick. Cut shapes such as circles and then put on ungreased baking sheet, bake at 325 degrees for about 25 minutes.
Lavender Cookies
½ cup unsalted butter, softened
1/3 cup light brown sugar
1 ¼ cups self-rising flour
1 tbsp dried lavender flowers, crush with mortar and pestle
Pinch salt
lavender
Directions: Cream butter, sugar, and salt and then add flour and lavender. Mix and let sit in fridge for a few hours. Then place dough onto floured surface, roll to 1/3-inch thick Cut into circles and place on greased baking sheet, bake at for 400 degrees for 8 to 10 minutes.
lemon thyme cookies courtesy of Tonya LeMone at Perennial Gardens, Utah.
