Shortbread Cookies with Tarragon
A simple, light, delicate buttery cookies with tarragon and some ground pecans. Perfect pair for your tea or coffee.
Equipment
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!