I like the simplicity of shortbread cookies; it has a delicate, buttery taste which makes it a perfect pair for tea or black coffee.
Shortbread cookies are super easy to make. It’s simple, it only has a few ingredients; you can add almost anything to it to enhance its flavor and make it more appealing.
Anything that will not overpower the creamy, buttery goodness of shortbread cookies is okay.
Well, I have potted tarragon which I got as an addition to my growing flora family. I got it because it has pretty yellow flowers:). Yes, I’m one of the many people who turned to gardening because of the pandemic. I wish I could say I’m good at it, hahaha.
So, I thought I’d use my tarragon while it’s still healthy and thriving. I cannot say the same about my basil and rosemary plants which started out super healthy but are now starting to look unhappy.
Okay, back to shortbread cookies. I really like it, we all like it even my teenage son who is suspicious of anything green or yellow (I add turmeric powder to almost anything LOL) in our food because he doesn’t like vegetables.
Tarragon smells sweet, very similar to anise and licorice. I really hope I can keep my tarragon plants alive so I can have continuous supply for my cooking and baking needs.
Put flour, salt and chopped tarragon in the bowl of your mixer or food processor and mix on low.
Add confectioner’s sugar, softened butter and ground pecans (optional)
Mix until it comes together
..and form a dough
Roll dough into a log and wrap in cling wrap and keep in the fridge for at least half an hour.
When it’s time to bake, take the cookie dough out of the fridge and cut it into 1/4-inch slices
Arrange shortbread cookie slices onto a baking sheet lined with parchment (or silpat, if you have it). Tip: crumple the parchment paper to make it behave and stay flat on the baking sheet.
Bake until the edges are brown
Cool the shortbread cookies to room temperature before serving
Shortbread Cookies with Tarragon
- 2 cups All-Purpose Flour
- ½ tsp Fine Sea Salt
- 2 tbsp Fresh Tarragon finely chopped
- 2 tbsp Pecans ground
- ¾ cup Confectioner's Sugar
- 1 cup Butter softened
- 1½ tsp Vanilla Extract
- In the bowl of your mixer, put flour, salt and finely chopped tarragon and mix on low for about 30 seconds
- Add confectioner's sugar, ground pecans, softened butter and vanilla extract.
- Mix until a dough is formed
- Transfer dough on a sheet of plastic wrap and roll into a log.
- Twist and fold ends of wrap and put dough in the fridge for at least half an hour so it's easier to cut it into slices.
- Preheat oven to 375°F
- Unwrap dough and slice into ¼-inch thick slices.
- Place on a parchment-lined baking sheet.
- Bake for about 12-15 minutes or until edges are brown.
- Let cool for about 5 minutes then transfer to a wire rack to cool to room temperature.
- Enjoy with your favorite cup of tea or coffee.