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Herb-Infused Shortbread Cookies

These buttery shortbread cookies are a simple yet elegant treat, made by combining high-quality butter, sugar, and flour into a tender dough. Infused with fragrant herbs like lavender or rosemary, they develop a delicate aroma and a melt-in-your-mouth texture, with edges that turn a light golden brown after baking. Their rustic appearance and aromatic profile make them a perfect accompaniment to tea or as a refined gift.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12
Course: Main Course
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter preferably European-style for richness
  • 1/2 cup granulated sugar superfine for smoothness
  • 2 cups all-purpose flour sifted for tenderness
  • 1 teaspoon vanilla extract or substitute with almond extract
  • 1-2 tablespoons fresh herbs lavender or rosemary, finely chopped
  • pinch sea salt flakes for sprinkling on top

Equipment

  • Mixing bowl
  • Rolling pin
  • Baking sheet
  • Parchment paper
  • Sharp knife or cookie cutter

Method
 

  1. Begin by softening the butter at room temperature until it feels silky when pressed, then place it in a mixing bowl.
  2. Add the superfine sugar to the butter and beat with a spatula or hand mixer until the mixture becomes pale, fluffy, and fragrant—about 3-4 minutes. You should see a slight glossiness and it should lighten in color.
  3. Mix in the vanilla extract and your finely chopped herbs, allowing the aromatic oils to infuse into the butter mixture. The scent will become wonderfully fragrant.
  4. Sift the all-purpose flour into the bowl to prevent lumps, then gradually fold it into the wet mixture using a spatula or your hands, just until the dough begins to come together. Avoid overmixing to keep the cookies tender.
  5. Gather the dough into a ball, then flatten it into a disk, wrap with plastic wrap, and chill in the refrigerator for about 30 minutes. This relaxes the dough and makes it easier to roll out.
  6. Preheat your oven to 160°C (320°F). Lightly flour a clean surface and your rolling pin, then roll out the chilled dough to about 1/4 inch (6mm) thickness, aiming for an even layer.
  7. Use a cookie cutter or a sharp knife to cut the dough into your desired shapes—rounds, squares, or rectangles. Place the cut cookies on a parchment-lined baking sheet, spacing them about 1 inch apart.
  8. Sprinkle a pinch of sea salt flakes over each cookie for added flavor and a touch of crunch. Then, place the baking sheet in the oven.
  9. Bake for 15–18 minutes, or until the edges are just golden and the cookies emit a rich, buttery aroma. Keep a close eye near the end to prevent overbrowning.
  10. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack. They will firm up as they cool, revealing their delicate, melt-in-your-mouth texture.
  11. Once cooled completely, enjoy these fragrant shortbread cookies with a cup of tea or pack them into a box as a lovely homemade gift.

Notes

For a more pronounced herb flavor, add a little more herbs or experiment with different combinations. Chilling the dough thoroughly helps prevent spreading and ensures a tender, crumbly texture.