Advent How to - Herb Holiday Cookies

For 2014 we have decided a two-fold Advent Calendar.  On the Backyard Patch Facebook Page we are posting a recipe a day beginning November 30 and continuing through Christmas Day.  Each week will be a different theme.  This week it is appetizers.  Stop over there around 6 pm everyday for the new recipe.

On the Blog we have decided to share a weekly HOW TO.  Each we will have a recipe, gift or decorating item to enhance your holiday and give you a moment to reflect. 

To celebrate National Cookie Day (which was back on Dec. 4^th), I decided to do a how to with cookies.  (To see the scented pine cones from last week - click here.)

I like to make holiday cookies that are quick, easy and fun.  Most of the time I make shortbread cookies or butter cookies.  No frosting and minimal cookie cutters makes it easier and quicker but they are still tasty and of course, herby.

For this weeks’s Advent How To I have three techniques for making cookies I will share:

1.       Rolled out flat and cut with cookie cutters

2.      Rolled into balls and flattened before baking

3.      Rolled into a tube shape and sliced into rounds and baked.

If you like herbal cookie recipes here are some others you can enjoy too.  They can be found on my website in the Recipe archive.  I  put up two of my favorites.

The Steps

The steps for making cookies in this case all start out the same.  You cream the butter and sugar together.  Creaming butter and sugar is part of the leavening process making the cookies crisp and flaky and giving them some lift.

STEP ONE - You can cream the butter and sugar with an electric mixer or by hand with a spoon or whisk.  For me it depends on the time of day and speed at which I want to get to the next steps.

STEP TWO - Add the egg, if used, would be next.

STEP THREE - Then add the herbs, extracts, salt, baking soda or baking powder as needed.

STEP FOUR - And finally add the flour gradually, making sure it is all incorporated and there are no flour lumps in the batter.

STEP FIVE – Chill the Dough. In these herb butter recipes you chill the dough before the next step.  Sometimes as much as 4 hours, others as short as 30 minute.  This firms the dough up and keeps it from sticking when you make the cookies.

Now the recipes diverge and each is completed differently.  So here are the recipes and the finishing steps included below each recipe.

Herb Butter Cookies

You can make this recipe unique and special by using herbed butters and or herbs sugars and matching the recipe herbs to those.  This cookie can be different every single time by changing the herbs contained in it.  This dough you freeze for 4 hours so we are starting after the "Chill" step with these.

1/2 cup butter

1 cup sugar

1 egg

1 1/2 cups flour, all-purpose

1 teaspoon baking powder

1/4 teaspoon salt

fresh or dried herbs: lavender, tarragon, lemon verbena, mint, thyme, and/or herb seeds

    Use 1 Tbls dried 2 Tbls fresh and add to dough while mixing

    Use another 2 to 4 Tbls fresh or dried for decoration

Directions:

In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add egg; beat until combined. Beat in flour, baking powder, and salt. Divide dough in half.  Shape each half of the dough into a 12-inch-long rope. Wrap and freeze about 4 hours or until firm.  Preheat oven to 325°F. Unwrap dough; carefully slice the frozen dough into 1/2-inch-thick slices. Place the slices, cut sides up, on an ungreased cookie sheet. Top with desired herb or seeds; press in gently, if necessary.  Bake for 12 to 15 minutes or until edges are golden brown. Allow to cool for a minute then remove from cookie sheets; cool on a wire rack.

STEP SIX - Divide the resulting dough in half and shape into a 12 inch rope.

STEP SEVEN - Wrap each rope in Wax or Parchment paper and freeze for 4 hours.

Rolled dough in the freezer

STEP EIGHT - Once the ropes are frozen, slice them into 1/2 inch thick slices and bake on an ungreased cookie sheet for 12 to 14 minutes or until edges are golden in a 325 degree oven.

cut roll

Note that they are not so round after cutting, but when they cook they rounded into a circle nicely.

I generally make this recipe first on cookie baking night, then when the other cookies are completed this will be ready to slice and bake.

Lemon Thyme Cookies

Fortunately, certain intrepid herbs can be snipped all year round, even under the snow. Thyme is one of those.  I leave a plant in a pot by the back door until we have consistent below zero temps.  Then I bring it inside.  It usually fares better outside than in and having it by the door means I do not have to run outside in the cold to harvest a bit for a recipe like this.

1/2 cup butter
1/4 cup sugar
1 1/3 cups flour
2 tablespoons freshly snipped lemon thyme

Directions:

Preheat the oven to 350 degrees. Beat the ­butter with the sugar until fluffy, then add the flour and thyme. Chill the dough for about 30 minutes to firm it up, but not too long or it is tough to roll.  Roll the dough 1/4 inch thick and cut out shapes (we like stars). Place the cookies on ungreased baking sheets and bake 10 minutes. Cool on racks.

STEP SIX - Place the bowl of dough in the refrigerator to chill for 30 minutes.  Do not over chill this or it will be hard to roll out.

STEP SEVEN - Roll the dough on a lightly floured surface to about 1/4 inch thickness.  

STEP EIGHT - Use cookie cutters, any style will do to cut the dough into shapes.  Bake the cookies on an ungreased cookie sheet for 10 minutes in a 350 degree oven.  Cool on racks to keep the shapes uniform.

Mint Butter Cookies

Can a winter holiday be complete without peppermint?  This is an easy cookie to make and a crowd pleaser.

1 cup butter (or 1/2 cup butter and 1/2 cup shortening – I use butter flavor shortening)
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon peppermint extract
2 tablespoons crushed dried peppermint leaves
2 cups flour
Sugar

Directions:

Cream the butter and sugar. Add the salt, extract, mint leaves, and flour. Mix thoroughly. Chill the dough for 1 hour, or until it is firm enough to handle.  When ready to bake, preheat the oven to 350 degrees. Form the dough into 1-inch balls and roll them in sugar. Press each ball with your thumb. Place them on ungreased baking sheets and bake 12 to 15 minutes. Cool on racks.

STEP SIX - Chill the dough in the bowl in the refrigerator for 60 minutes or so, until firm and not sticky to the touch.

STEP SEVEN - Roll the dough into 1 inch balls. Roll the balls in sugar. I actually rolled them in mint sugar which gave them a great texture and enhanced the mint flavor.

STEP EIGHT - Place the Balls on an ungreased cookie sheet or parchment and press each ball with your thumb.  You can make them flat or create an indentation.  Bake them in a 350 degree oven for 12 to 14 minutes.

Herb of the Week - Cinnamon Basil

This week's Herb of the Week is Cinnamon Basil

Cinnamon basil is a cultivar of Ocimum basilicum (sweet basil). It contains cinnamate, the same chemical that gives cinnamon its flavor, and has a strong scent of cinnamon. The leaves are small to medium sized compared to traditional basil plants and the stems are maroon to red rather than green.  It is a plant of distinction, both in scent and appearance. The combination of basil and cinnamon flavors make cinnamon basil popular for use in hot drinks and with fruits.

Among my loves are the cultivars lemon and lime basil, but I thought I woud share one that is not citrus for a change and open your mind to the joys of Cinnamon Basil today. Let’s talk about its history and uses for a moment:

• Some gardeners plant cinnamon basil close to their tomato plants in the
  
  garden to discourage bugs from damaging the tomato plants. Not only will it enhance the flavor of the tomato but also repels mosquitoes and white flies. It also will enhance the growth of asparagus and roses while protecting these plants from some insects. 
• Rub its leaves on your skin or grow it in containers on your patio to help repel mosquitoes. You can also place fresh sprigs on top of food containers to keep flies from landing at picnics.
• When dried, cinnamon basil is wonderful in potpourri and can be used in herb/dried flower wreaths.
• Cooking with cinnamon basil is unique and interesting.  You can add it to your tea, use it in jellies, honeys, vinegars and baked goods.

Growing

An annual with leafy stems and thin branchy roots, the flowers of Cinnamon Basil are two-lipped, 1/2 inch long, white and grow in racemes at top of stems. However, just like all basil plants, you want to cut those flower heads off to improve the flavor of the leaves.  Leaves are opposite, ovate with an entire margin. They are 2-3 inches long and range from yellow-green to dark green depending on soil fertility. Leaves have a cinnamon fragrance and flavor.  Cinnamon Basil is hardy in zones 4 to 10, but is not resistant to temperatures lower than 40 degrees.

Cinnamon basil is one the easiest basils to grow. All basils are annuals, but this one germinates fast.  When planted from seed it takes approximately 5 to 7 days to sprout depending on how warm the soil is. It can be started indoors and transplanted into gardens or container pots. Cinnamon basil can grow up to 3 feet tall and, if you pinch back the leaves, it can bush out to 3 feet. 

You can also grow this herb by rooting a stem cutting in water.  Once rooted, it can be planted in soil once the roots are about an inch or so in length.

Choose a location in your garden that receives 6 to 8 hours of sunlight per day and contains a well-drained soil.  Plant cinnamon basil seeds directly into the ground a week or two after the last frost of the season. Cover the seeds with 1/4 inch of soil.  Water the seeds lightly and keep them moist until they sprout, which should take about a week.  When the seedlings have developed two or three leaves, thin the plants so that they are 6 to 12 inches apart.  Once the plants are established, add 2 to 3 inches of mulch to help maintain moisture and reduce weeds.  Water deeply every week throughout the growing season.

Using

One of the main compounds in Basil, (E)-beta-caryophyllene, or BCP, offers anti-inflammatory properties similar to those found in Oregano.  It also helps fight bowel inflammation and rheumatoid arthritis.  It is used to treat respiratory disorders, allergies, diabetes, colds and flu, herpes virus, and infertility.  It is believed to be effective at fighting off free radicals which cause damage at the cellular level. It is even used in the treatment of some cancers.  It boosts the immune system and relieves common skin ailments. It is anti-bacterial and anti-viral.

Dry basil by hanging bunches of it upside down in a well-ventilated place for about a week. Once it is dried, remove the leaves and store them whole or crumbled in an airtight container for up to one year.

Use the dried leaves as a poultice  it is best to use fresh leaves rather than dried.  Cinnamon Basil’s medicinal properties are more potent when used in the form of an extract or oil. In Thai, Vietnamese and Chinese cooking Cinnamon Basil is used to flavor soups and stews, meat and poultry, and even drinks and desserts.  Cinnamon Basil pairs exceptionally well with fruits.

When I harvest my cinnamon basil, I wash it, pinch the leaves from the stems, chop, place in labeled zip lock bags and freeze it. Anytime I want to use fresh cinnamon basil, all I have to do is reach in my freezer and I can cook with it all year round. Or you can rub leaves with olive oil and place in ice cube trays or plastic bags, then freeze to save them for later use. Use within one year.

RECIPES

Cinnamon Basil and Lime Icebox Cookies
• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1/4 cup flax seed, ground
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/3 cups butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon nutmeg, ground
• 2 tablespoon grated lime zest
• 6 tablespoons fresh cinnamon basil leaves, chopped
• 2 cups pecans, chopped
• Parchment or wax paper for wrapping dough

Pinch some cinnamon basil leaves from your herb; wash it, chop it and put in a small bowl.  Add flours, flax seed, baking powder and salt in a bowl. Mix and set the mixture aside.  Add butter and beat until fluffy. Add sugar and eggs; beat the mixture until it becomes light and fluffy. Add vanilla, nutmeg, lime zest and cinnamon basil; blend. Take a measuring cup, scoop a cup from the flour mixture at a time and add it to the butter and blend. Add the nuts and gently stir.  Once the dough is mixed, remove from the bowl onto a piece of parchment paper that has been dusted with flour. Shape the dough into a log shape and then wrap it completely with the parchment paper. Put it in a refrigerator overnight until the mixture gets hardened so that you can slice the dough. Take the dough that was refrigerated overnight, user a serrated and cut the dough about 1/4-inches to 1/2-inch slices. Arrange the cookies on a cookie sheet. Bake at 375 degrees for about 10 to 12 minutes until the cookies become golden brown. Once the pieces are baked, put on a rack to cool.

Recipe Tip: You can bake some of the cookies and freeze, then just microwave to thaw.  Or wrap the dough log and put in ziplock bag, and freeze.  When you are ready to use, thaw almost completely, but still stiff to slice into 1/4" to 1/2" slices and bake.

Basil-Pecan Cookies

5 fresh cinnamon basil leaves

1/4 cup sugar 
1 cup butter or margarine 

2 cups all-purpose flour

1/4 teaspoon salt 
1/2 teaspoon ground cinnamon 
1 cup chopped pecans 
1 1/2 teaspoons vanilla extract

Directions:

Process basil and sugar in a blender or food processor until basil is minced.  Melt butter in a large saucepan; add basil mixture, flour, salt, and cinnamon. Stir in chopped pecans and vanilla; remove from heat.  Drop dough by 1/4 cupfuls onto ungreased baking sheets; flatten to 1/4-inch thickness with bottom of a large glass.  Bake cookies at 300° for 40 minutes or until golden. Remove to wire racks to cool.

*Regular basil may be substituted; increase ground cinnamon to 1 teaspoon.

Cinnamon Basil Orange Drink

1/2 cup rinsed, lightly packed fresh cinnamon basil leaves

2 teaspoons sugar 
1 cup orange juice
1/2 cup soda water
sprigs of fresh basil

Directions

In a 1-quart glass measure or bowl, combine basil leaves (see notes) and sugar. With a wooden spoon, crush leaves with the sugar until thoroughly bruised. Add orange juice and mix. Pour through a fine wire strainer into two ice-filled glasses (at least 10- to 12-oz. size). Add soda water to each glass and mix. Garnish coolers with rinsed sprigs of fresh basil.

Cinnamon Almond Drops

1 cup margarine
¾ cup sugar
2 Tbls. almond extract
2 ¾ cups all-purpose flour
¾ cup brown sugar, packed
2 eggs
3 Tbls. Cinnamon basil, minced
1 tsp. baking soda

Garnish: 1/3 cup slivered almonds, coarsely chopped; ¼ cup granulated sugar;  1 tsp. cinnamon

Directions:
Preheat your oven to 400 degrees.  In a large mixing bowl mix together the margarine, brown sugar and ¾ cup sugar.  Add eggs, almond extract and cinnamon basil and mix well.  In another bowl, sift together the flour, baking soda and salt.  Add the dry ingredients to the sugar mixture and mix well.  In a small bowl, mix together the ¼ cup granulated sugar and the cinnamon.  Roll the dough into level tablespoon sized balls, roll each ball in the cinnamon sugar mixture then place them onto cookie sheets which have been sprayed with non-stick cooking spray.  Place the sheets in the oven and bake for 8 to 10 minutes until the cookies are medium brown on the bottom.  Makes about 4 ½ dozen cookies.

Cinnamon Basil Tea

Bring one cup of water to boil

Pour over 10-12 fresh Cinnamon Basil leaves

Cover and let steep for 3-5 minutes. Strain leaves from the water. Drink plain for maximum herbal benefit. If you must use a sweetener, use only raw honey.

More Cinnamon Basil Recipes are available from our more recent post in 2019

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.