Try these sweet, subtle cookies that are perfect for pairing with afternoon tea.
By Patty Price
Lemon Verbena Shortbread
- Total Time: 40 mins
- Yield: 40 cookies 1x
Description
Try these sweet, subtle cookies that are perfect for pairing with afternoon tea.
Ingredients
Scale
- 1 & 1/4 sticks (140 grams) unsalted butter, at room temperature
- Slightly rounded 1/2 cup (125 grams) sugar
- 1/4 cup torn lemon verbena leaves
- Zest of 1 lime, 1/4 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
- 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.
- Add the butter to the sugar mixture and process, scraping down as necessary until blended and smooth.
- Add the egg and process until blended.
- Add the flour all at once and pulse 12-15 times until the dough forms clumps.
- Remove the dough, divide in half placing on 2 sheets of plastic wrap and press into 2 discs.
- Chill the dough for several hours or freeze until ready to use.
- Preheat the oven to 350F (180C)
- Line 2 baking sheets with parchment.
- Roll one disc out at a time on a lightly floured surface, until it’s about 1/8th inch (4 mm) thick.
- 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.
- The scraps can be gathered together, chilled, rolled out again and baked.
- Bake the cookies for about 8 minutes or until they are set and slightly browned on the bottom.
- Remove from the oven and sprinkle with coarse sugar and the reserved lime zest while still warm.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Baking
Ok, this awesome. Love lemon verbena!
Worst shortbread I ever made! WHY? you couldn’t even taste the lemon verbena or even a lemon taste.
I might try it again but adapt it so as to really give it a lemon flavor- Wanted to use this because my Lemon Verbena was growing
a lot just before the autumn downturn.
Back to the pound cake- at least you can taste the lemon verbena!
Followed exactly, I think the recipe needs salt.