Herb Butter Cookies
- 100g unsalted butter, very softened at room temperature
- 1 ¼ cup all-purpose flour
- 100g Parmesan cheese, finely grated like powder
- teaspoon salt
- Fresh lavender, tarragon, lemon verbena, mint, thyme and/or herb seeds (such as anise, fennel, sesame, or poppy)
Beat the butter and cheese with a hand mixer or a stand mixer. Gradually add the other dry ingredients and the herbs.
Add crumbs to the mixture and knead lightly until it is ready to form a soft dough. Wrap the dough in cling film and allow it to rest at room temperature for around 30 minutes.
Pressed Flower Vanilla Shortbread Cookies
- 250g unsalted butter at room temperature
- 1/2 cup (125g) white sugar, plus extra for dusting
- 1 Tablespoon (15 g) pure vanilla extract
- 1 large egg at room temperature
- 2 cups (500 g) all-purpose flour
- 3/4 tsp salt
- Edible flowers
Find a large heavy book, open it in the middle and line with a sheet of parchment paper. Remove long stems from the flowers you’ve collected for this and place them on the paper. Place another piece of parchment paper on the top of these flowers and close the book.
Leave the flowers pressed for atleast one night before you start making the shortbread.
For the Shortbread
Pour the butter, sugar, and vanilla in the mixer bowl and mix until everything gets homogeneous.
Add in eggs and mix on medium speed for a minute. Make sure to scrape down the sides and bottom of the bowl so that everything gets fully incorporated.
Combine the flour and salt in a separate bowl and mix with a whisk to evenly disperse the salt throughout the flour. Add this flour-salt mixture to the previous mix. Make sure the mixer is turned off when you add this to that one.
Mix on low speed until both mixtures get combined. Again, scrape down the sides and bottom of the bowl.
Remove the dough from the bowl and flatten into a 1/2 inch thick disk with a rolling pin. Wrap it in a plastic wrap and place it in the fridge for a minimum of 1 hour. This will make it harden up a little bit.
Now, preheat your oven to 325 F(160 C) and line two baking sheets with parchment paper.
Remove the dough from the fridge and place it on a lightly floured surface. Gently, start rolling out the dough to 1/4 inch thickness.
Remember the flowers you pressed in the book earlier? Take them out and start placing them on the dough. You can roll these flowers with a rolling pin once again to firmly set them in place.
Using a 2-inch round cookie cutter cut out cookies from the rolled dough. You can be as creative with the flower designs as you want. Placing the flowers in the middle of the cookie for one can be a good idea.
Place these cookies on the already prepared baking sheets and sprinkle granulated sugar on top. If you feel like the dough has softened during the process. Feel free to pop into the freezer for a quick 15 minutes. This will firm it up again before you start baking.
Bake in the oven for 12-14 minutes until the cookies just start to brown up from the edges. Remove the trays from the oven and let cool for around two minutes. You can now shift them to a separate tray to cool down properly.
Recipe originally written by Monika Hibbs. For more amazing cookies recipes, click here