Tea Cookies with Herbs

If you've been following my blog you know that this inquisitive housewife loves to combine ingredients that are not typically together.  In the past I've loved it when I've had herbs that have been mixed into jams and other sweets so I decided to come up with my own flavor combinations. Don't be shy! Try these recipes and you'll be a believer too.   

Lemon Cranberry Basil Cookies

1 C Unsalted Butter

¾ C Powdered Sugar

1 T Vanilla

2 C Flour

½ t Salt

½ C Dried Cranberries

Zest of 1 Lemon

1 Sprig of Fresh Basil, Chopped

Beat butter, sugar, and vanilla. All flour and salt until combined.  Add cranberries, zest, and basil.

Shape into 2 logs, wrap tightly in plastic, chill for 1 hour.

Preheat the oven to 325 degrees.

Unwrap the dough and slice into ¼ inch slices.  Bake on a cookie sheet for 15-17 minutes. Cool and serve.

Lavender Orange Shortbread

2 C Flour

1 ¼ t Salt

1 C Unsalted Butter

½ t Vanilla Extract

1 C Lavender Sugar

3 T Candied Orange Peel (or orange zest)

Mix together flour and salt.  In a separate bowl, beat the butter for about 2 minutes and then add the sugar. Mix in the flour.  Mold into a ball, wrap in plastic and refrigerate for about 1 hour.

Preheat oven to 300 degrees.

Lightly roll out the dough to about ¾ inch thickness, trying to keep a rectangular form.  Cut it into squares and lightly prick the tops with a fork. Bake on a cookie sheet for about 25 minutes or until lightly brown. Cool and serve.

*Lavender sugar can be made by mixing 1 of cup of sugar and ¼ cup of dried lavender buds in a tightly sealed container. Ideally this should be made at least 1 month in advance.

Apricot Rosemary Jam Cookies

8 Oz Cream Cheese, Softened

½ C Unsalted Butter

2 C Flour

½ t Salt

1/3 C Sugar

2 t Vanilla

1 C Apricot Jam (or any other jam) 

2 Sprigs Rosemary, Chopped

2 Egg Yolks + 1 T Cold Water

*Mix jam and rosemary preferably 1 day ahead of time

Beat cream cheese, butter and sugar for about 2 minutes. Add the flour, vanilla and salt. Mold into 2 separate balls, wrap in plastic and refrigerate for about 1 hour.

Preheat oven to 375 degrees.

Roll out the dough onto a floured surface. Either cut into 2 ½ X 2 ½ inch squares or with a large star cookie cutter.  Put onto a cookie sheet and spoon about 1 t of jam into the center. Fold over the pointed ends and brush with the egg wash. Bake immediately or put it back in the refrigerator until ready to bake.  Bake about 17-20 minutes.  Cool and serve.

Lavender Honey Almond Cookies

2 ½ C Flour

½ t Salt

¾ C Sliced Almonds

1 C Butter

¼ C Sugar

2/3 C Honey (use 1/3 C in the dough, remaining s for drizzling)

1 T Dried Lavender Buds

In a food processor, finely chop the almonds. 

Beat the butter and sugar for about 3 minutes.  Add the almonds, honey, lavender and flour.  Shape into 2 logs, wrap tightly in plastic, chill for 1 hour.

Preheat the oven to 325 degrees.

Unwrap the dough and slice into ¼ inch slices.  Bake on a cookie sheet for 12-15 minutes. Brush or drizzle with remaining honey while cooling.