Herbed Holiday Cookies

I was looking through recipes as I began pulling together my advent calendar (only 19 days until the unveiling!)  There were many herb cookie recipes in my files.  I thought I would share this one because it allows for variations.  You can make them anyway you want with whatever herbs you have around.

Herb and Spice Cookies

For best flavor, you can melt the butter or margarine over gentle heat with the herb or spice in it, cook for a few minutes, then cool in the refrigerator. Try lining a bowl with plastic wrap for the cooling--when just solidified, it can be lifted out in one hunk, instead of wastefully scraped out of a bowl which then must be washed. 

For crisp cookies, use real, unsalted butter. For chewier cookies, use margarine.

  

Herbs and Spices To Try:  Scented Geranium, Sweet Marjoram, Lavender Leaves or Flowers, Sage, Lemon Herbs, like lemon balm, lemon verbena, lemon grass, etc. Thyme Ground Cloves, Curry Powder, Chinese Five-Spice Powder, Ground Cumin, Ground Coriander, Ground Cardamom, Cinnamon, Nutmeg, Allspice, Pumpkin Pie Spice or Cinnful Dessert Blend.

 

The Recipe

One stick butter or margarine, room temperature, infused with herbs (meaning you chop the   

           herb fine and add it to the butter – about 1 Tbls. fresh to 1 stick (1/4 cup)

1 large egg

1 cup brown sugar

1/2 teaspoon baking soda

About 2 1/2 cups flour, more or less, depending on humidity. 

Directions:

Cream butter, sugar and egg until fluffy and well mixed. Add baking soda, mix well. Add two cups flour and mix well. Turn out onto floured counter or board, and continue to knead in more flour until dough is workable and no longer sticky.  Divide into four balls, and flatten on floured surface. With sharp knife, cut dough into thin wedges and place on cookie sheets. Bake at 375 until set but not brown. Watch carefully!

 

If you like herbal cookies I have a couple more recipes in my Recipe Archive.