Delicious spring dessert: Lemon, herb shortbread cookies.
lemon herb shortbread cookies
These lemon, herb shortbread cookies are easy to make, delicious, and gorgeous. Using fresh herbs and flavors, they are the perfect cookies to make for Mother’s Day, Easter, brunch, a garden party…
While I’m all about silly, fun food here, I’ve been moving out of my comfort zone a lot in the last year. Instead of baking, I’m–gasp–cooking a lot more. With fresh vegetables and herbs and oils and whatnot. So in this vein of experimenting with fresh ingredients, I’ve been wanting to try baking with herbs for ages. (Only on a food blog can one type that sentence.) These lemon herb shortbread cookies are easy to make, but the balance of flavors is so divine they feel complicated. They aren’t. And I added the herbs on top instead of blending in the dough so you could try a variety of herbs for one batch.
to make lemon herb shortbread cookies
I prepared my never-fail cut-out cookie recipe, but added lemon zest and juice. Chill, roll out, and cut out the cookies, brush with egg whites, top with snipped herbs and a pinch of sugar (optional), and bake. That’s it! Delicate and delicious. Find the recipe and how-tos at the Tablespoon in the link above.
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