Lemon Verbena Shortbread

Try these sweet, subtle cookies that are perfect for pairing with afternoon tea.
By Patty Price
Lemon Verbena Shortbread

Lemon Verbena Shortbread
 
Prep Time
Cook Time
Total Time
 
Try these sweet, subtle cookies that are perfect for pairing with afternoon tea.
Author:
Recipe Type: Baking
Serves: 40 cookies
Ingredients
  • 1 & ¼ sticks (140 grams) unsalted butter, at room temperature
  • Slightly rounded ½ cup (125 grams) sugar
  • ¼ cup torn lemon verbena leaves
  • Zest of 1 lime, ¼ teaspoon set aside for topping
  • 1 large egg, at room temperature
  • 2 cups (280 grams) all-purpose flour
  • Coarse sugar for sprinkling on top
Instructions
  1. Place the sugar, lemon verbena and lime zest in the bowl of a food processor fitted with the metal blade and process, scraping down as needed, until the lemon verbena is blended into the sugar.
  2. Add the butter to the sugar mixture and process, scraping down as necessary until blended and smooth.
  3. Add the egg and process until blended.
  4. Add the flour all at once and pulse 12-15 times until the dough forms clumps.
  5. Remove the dough, divide in half placing on 2 sheets of plastic wrap and press into 2 discs.
  6. Chill the dough for several hours or freeze until ready to use.
  7. Preheat the oven to 350F (180C)
  8. Line 2 baking sheets with parchment.
  9. Roll one disc out at a time on a lightly floured surface, until it's about ⅛th inch (4 mm) thick.
  10. Using a round or scalloped edge 1&1/2 inch (4 cm) cookie cutter cut out as many cookies as you can and place on the prepared baking sheets, about 1 inch (2.5 cm) apart.
  11. The scraps can be gathered together, chilled, rolled out again and baked.
  12. Bake the cookies for about 8 minutes or until they are set and slightly browned on the bottom.
  13. Remove from the oven and sprinkle with coarse sugar and the reserved lime zest while still warm.

Patty Price

Patty Price is a former assistant pastry chef at Bizou (currently CoCo500) who was previously recognized for her signature dessert by The New York Times. She also spent time learning classic French cooking techniques at a three-star Michelin restaurant in France which she incorporates into her personal food blog, Patty’s Food. Inspired by the diversity of seasonal vegetables, fruits and herbs available locally in the San Francisco Bay Area, Patty hopes to inspire her readers to cook seasonally and try new recipes.

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