Edible Flower and Thyme Shortbread Cookies - How to

Edible Flower and Thyme Shortbread Cookies

• 14 Tbsp (2 sticks minus 2 Tbsp) unsalted butter, softened
• 3/4 cup sugar
• 1 egg yolk
• 2 Tbsp lemon juice (optional, but use 2 more Tbsp butter in its place)
• 1 Tbsp lemon zest (optional)
• 1 1/2 cups all purpose flour
• 1/2 cup arrowroot powder (or cornstarch)
• 3-4 Tbsp minced fresh edible flower petals (calendula, nasturtium, violets, pansy, borage, lavender, or any other edible herb flower in a mix or singly)
• 1 Tbsp minced fresh thyme
• pinch salt

Steps:

Cream together the butter and sugar.

Then add the egg yolk, lemon juice and lemon zest (if using) and stir to combine. 

Then add the flour, arrowroot, flowers, thyme, and salt.  

Gently stir everything together until the dough barely holds together. It will seem a bit floury.  

Take the dough out of the bowl and form it into a log shape. 

Wrap it tightly with parchment paper, twisting the ends to help hold it all together. 

Put in the fridge or freezer for about 30 minutes, or until firm. 

When ready to cook, preheat the oven to 300°F. Unwrap the log and slice the log into 1/4 inch rounds. 

Put them on a parchment lined baking sheet, about an inch or so apart. 

Bake for 25-30 minutes. Check them closely after 25 minutes. 

Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft. 

Let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool. 

To make them special, you can add fresh flowers to the centers of the cookies while they are still warm.    

                                            

Here are the directions grouped together:

Directions:

Cream together the butter and sugar, then add the egg yolk, lemon juice and lemon zest (if using) and stir to combine. Then add the flour, arrowroot, flowers, thyme, and salt.  Gently stir everything together until the dough barely holds together. It will seem a bit floury.  Take the dough out of the bowl and form it into a log shape. Wrap it tightly with parchment paper, twisting the ends to help hold it all together. Put in the fridge or freezer for about 30 minutes, or until firm. You can store the dough for several days in the fridge, or for several weeks in the freezer, if need be. When ready to cook, preheat the oven to 300°F. Slice the log into 1/4 inch rounds. Put them on a parchment lined baking sheet, about an inch or so apart. Bake for 25-30 minutes. Check them closely after 25 minutes. Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft. Add fresh flowers to the center of the cookies, then let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool. Recipe adapted from www.growforagecookferment.com

Hot Cocoa and Chocolate Shortbread

Happy Monday -

It snowed Yesterday!  I have been waiting for it to snow this year!  It started around 10 am and was still coming down heavily at 2 in the afternoon!  I was out taking pictures and enjoying the muffled quiet that comes with snow falling and just getting myself in the spirit of the season.

I have many orders to make and a show on December 10 and my open house on December 11, both of which should have many visitors browsing so I have lots things to do, but I had to take a break and enjoy the snow!

And just to get you thinking about the outdoors and cocoa here is a chocolate shortbread recipe:

Chocolate Shortbread
This goes well with hot cocoa!

1 cup flour
1/2 cup powdered sugar
1 1/2 Tbls. cocoa powder
1/2 cup softened butter

Directions:
Cream the butter.  Then add the entire package of Shortbread Mix and work in. Knead the resulting dough on an unfloured surface until nice and smooth.  Firmly press the dough, working from the center out into an oiled pan.  Prick the surface with a fork all over . Bake at 325 degrees for 30 to 35 minutes.

Herbs in Shortbread!!

It has been a busy month.  We had an outdoor show near the beginning of the month and have a Halloween show at the end of the month and we have been making seasonal items in between.

We sent out a huge order of shortbread mixes this month too!

For the order we tweeked the recipe for our older Herbed Shortbread and renamed it Lemon Lavender Shortbread and we crafted an oatmeal shortbread with seasonal spices as well as a Chocolate shortbread. And we also included our Orange Poppy Seed Shortbread and a new Holiday Shortbread with great seasonal spices.

To make the best shortbread you need flour, sugar and butter and not much else.  This wonderfully simple combination lends itself  to including herbs.  Try these quick variation using a traditional shortbread recipe.

Traditional Shortbread

    1 1/2 cups. flour

     3/4 cup powdered sugar

     1/2 tsp. salt

     1 cup butter

Cream the butter and sugar.  Then add in the flour and salt. Knead the dough on an unfloured surface until it is nice and smooth and no longer crumbly.

Spray a shortbread pan or use a parchment lined baking sheet.  Working from the center, press the dough into the pan into the shape of a circle. Prick the entire surface with a fork, bake the shortbread at 325 degrees F. for 30 to 35 minutes.  Allow shortbread to cool in pan for 10 minutes before loosening the edges with a fork.  Then flip onto a cutting board and tap firmly.  Cut into serving pieces while still warm.

Variation #1
Add 1 tsp lavender buds and 1 tsp lemon balm to traditional recipe and complete as directed.

Variation #2
Add 2 Tbls baking cocoa and 1/2 tsp vanilla extract to traditional recipe and complete as directed.

Variation #3
Add 1 tsp. savory, 1 tsp. rosemary & 1 tsp thyme to traditional recipe and complete as directed.

Variation #4
Change sugar to light brown sugar and add 1 tsp. Backyard Patch Cinnful Desert Blend.  Complete as directed.

Enjoying an Outdoor Picnic - Menu & Recipes

There’s nothing like the thrill of packing up a scrumptious meal in a picnic basket and gathering together your friends and family to enjoy an outdoor picnic on a bright and sunny summer day. That is my favorite way to spend my birthday.  We pack a picnic into our bicycle saddle bags and off we go. 

courtesy of Ravinia Festival

Another favorite activity for my hubby and I in the summer is to go hear the symphony play, either the Chicago Symphony at the Ravinia Festival and Outdoor Theater or Elmhurst Symphony on their annual Fourth of July concert on the grounds of Elmhurst College.  We also like to hear the Wheaton Municipal Band play in the band shell at Memorial Park in Wheaton on Thursday nights.

courtesy of Wheaton Municipal Band

Any of these musical events can include a picnic.  So when I was sorting recipes I pulled together this collection of picnic recipes so you can take your dinner along to any outdoor event.  All you need is a basket and a blanket with these quick to prepare herbal dishes.

The MENU

Chive Dip with raw vegetables

Caraway Coleslaw

Garlic Chive Pasta Salad

Chicken Salad with a Stuffing Twist on a wheat or herb flavored bread or focaccia

Egg Salad with Salad Burnet in Pitas

Lemon Basil Fruit Salad
Rosemary Shortbread

The RECIPES

Chive Dip
This dip is a wonderful accompaniment to fresh raw vegetables such as carrots, celery, broccoli, cauliflower and radishes.

1 cup plain yogurt
1 cup sour cream
1/4 cup fresh chives or garlic chives - snipped with scissors
1 tablespoon fresh sage - minced
2 cloves garlic - minced
1 teaspoon granulated garlic

½ teaspoon granulated onion

In a medium sized mixing bowl mix add all ingredients and mix well. Let chill for at least 2 hours in the refrigerator before using to allow all the flavors to meld together.

Caraway Coleslaw
2 cups green cabbage - shredded
1 cup red cabbage - shredded
1 cup carrots - peeled and shredded
1/2 cup mayonnaise
1 tablespoon tarragon or thyme herbal vinegar or wine vinegar
1 tablespoon granulated sugar
2 teaspoons caraway seeds

Use a food processor to shred the cabbage and carrots then add them to a large mixing bowl. In a small bowl mix together the remaining ingredients until all the sugar is dissolved to make the dressing. Pour the dressing over the shredded vegetables and mix together. Store the coleslaw in the refrigerator until ready to serve. Makes 4 cups of coleslaw.

Garlic Chive Pasta Salad
2 cups dried bow tie pasta
1 cup tomatoes - chopped
1 cup yellow or green bell peppers - seeded and chopped
1/2 cup green onions – sliced

½ cup diced, peeled zucchini
1/2 cup black olives - sliced
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon fresh garlic chives - snipped with scissors
1 tablespoon fresh marjoram, chopped
fresh grated parmesan cheese – optional

Cook the pasta according to the package directions, drain, cover with cold water and drain again. Place the prepared pasta into a large bowl. Stir in the tomatoes, peppers, onions, olives, mushrooms, oil, vinegar, garlic chives and marjoram. Let chill in the refrigerator until ready to serve. Sprinkle with freshly grated parmesan cheese prior to serving if desired.

Chicken Salad with a Stuffing Twist
The stuffing twist comes from the use of sage and thyme two herbs that are normally used in stuffing.  This is another terrific sandwich spread to serve on top of the whole wheat herb bread or a seasoned focaccia.

2 split chicken breasts, cooked and diced
1/4 cup mayonnaise
1/3 cup finely diced celery
2 teaspoons fresh sage - chopped fine

1 teaspoon fresh thyme or lemon thyme – chopped fine
1 tablespoon fresh tarragon leaves - chopped fine
salt & pepper – optional

Drain the liquid from the can of chicken breast. Flake with a fork and add to a medium size bowl. Add the mayonnaise, celery hearts, sage and tarragon and mix well. Add salt and pepper if desired.

Egg Salad with Salad Burnet
To make a hearty sandwich to serve at your picnic serve this egg salad on fresh slices of whole wheat herb bread.  For an easier to manage picnic sandwich used a pita to hold the salad.  The cucumber flavor of the salad burnet will lend a unique flavor to this perfect dish.  If you like it a bit more robust, add a Tablespoon of herb flavored mustard, like tarragon.

12 eggs
1/2 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons fresh salad burnet - chopped fine
1/2 teaspoon salt
1/4 teaspoon black pepper

courtesy of Ravinia Festival

Place the eggs in a large pan, fill the pan with water and place it on the stove on high heat. When the water comes to a boil turn the heat down to medium and cook the eggs for an additional 12 minutes. Remove the pan from the stove, drain the water and run cold water over the eggs until they have cooled down. Remove the shells from the eggs and chop them up then place them in a large bowl. Add the remaining ingredients and mix well. Serve this salad with assorted breads and crackers if desired.

Lemon Basil Fruit Salad
2 cups fresh raspberries or blackberries
2 cups fresh strawberries - hulled and sliced
2 oranges peeled and deveined and the sections left whole
One (20 ounce) can pineapple chunks - drained
2 tablespoons white grape juice
¼ cup fresh lemon basil – minced or sliced in ribbons

Place all the ingredients into a large bowl and mix well. Chill in the refrigerator until ready to serve.

Rosemary Shortbread

Walnuts and pecan can be used instead of pistachios if you don’t have them.  This is a perfect make-ahead item for the picnic as shortbread will keep for a week or two.

1 cup unsalted butter - room temperature
1/2 cup confectioners sugar
2 1/4 cups flour
1 teaspoon vanilla extract
3/4 cup chopped pistachios (optional)
3 tablespoons fresh rosemary leaves - minced fine
additional confectioners sugar for garnish

In a large bowl cream the sugar into the softened butter using a large mixing spoon. Add the flour 3/4 cup at a time. Add the vanilla extract, pistachios and rosemary and mix until well blended. Place the dough in a greased rectangular cake pan (9” x 13”) and press down the dough until it is about ¾ of an inch thick.  Prick the top with a fork in a pattern of squares or rectangles to make it easier to break later.  Bake in a 375 degree oven for 17 to 20 minutes until light brown.  Cool completely before breaking into pieces and storing in an air-tight container.

Celebrate with Herb Cookies

December 4th was National Cookie Day.  My sister-in-law would say it is much too late to have this day in December.  "If you haven't gotten half done by Thanksgiving, you will never make it," she cries when I tell her I am planning on making mine this weekend.  However, I have never made butter cream frosting for a cookie in my life.  Therefore, once baked (and sometimes iced) there is no extra decorating needed in my house.  That is probably why I don’t need as much time. 

But I am no slouch with cookies.  I have about 100 different herbal cookie recipes.  I was about to try to share them all, when I realized you are probably not as crazy as I am and a selection of the best would probably be better.  So these few recipes I am sharing today are those that I have been asked to make again, so they must be among the best.

If you want a few more than represented here, check out the Recipe Archive on my website where I put my two favorite Holiday Herb Cookies.

Recipes to try at your home!

Mint Cookies

Makes 2 doz.

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

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.

Variations:  Add chocolate chips or nuts, roll the balls of dough in mint sugar, or glaze the baked cookies with pale green icing or melted milk-chocolate candy.

Substitutions: Substitute orange extract for the peppermint extract and fresh or dried calendula flowers for the mint leaves. Frost with an orange glaze and sprinkle calendula petals on top.

Lemon Thyme Cookies

Makes 3 to 4 doz

Fortunately, some 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

1. Preheat the oven to 350 degrees.

2. Beat the ­butter with the sugar until fluffy, then add the flour and thyme. Roll the dough 1/4 inch thick and cut out shapes (we like stars).

3. Place the cookies on ungreased baking sheets and bake 10 minutes. Cool on racks.

Rose Geranium Frosted Cookies

Makes 3 doz.

This recipe which I adapted from Maggie Oster’s book Recipes from an American Herb Garden (Macmillan, 1993), has been adapted by others who recommend lavender as the main herb.  I choose to make mine with scented geraniums, as I have them on hand in the house for winter so fresh leaves are always available.

•      1/2 cup unsalted butter at room temperature

•      1 cup granulated sugar

•      1 large egg

•      1 teaspoon pure vanilla extract

•      1 1/2 tablespoon finely minced fresh lemon, rose or combination of both scented geranium leaves

•      1/2 cup buttermilk, plus extra for the glaze

•      1/2 teaspoon baking soda

•      2 cups unbleached all-purpose or whole-wheat pastry flour

•      1 teaspoon baking powder

•      1/4 teaspoon salt

•      1/2 cup confectioner’s sugar

•      Whole fresh rose geranium leaves

•      Additional buttermilk, for icing

Preheat the oven to 350 degrees. In a large bowl, cream the butter. Add the sugar, beating until light and fluffy. Add the egg, vanilla and herbs and beat thoroughly. In a separate bowl, stir the baking soda into the buttermilk. In another bowl, mix the flour, baking powder and salt together. In three batches, alternately add the buttermilk and flour mixtures to the creamed mixture, blending well after each addition. Cover and chill for 30 minutes. Roll the dough onto a lightly floured board to about 1/8- to 1/4-inch thick. Cut into shapes with cookie cutters and put the cookies on greased or parchment-covered baking sheets. Bake until lightly browned, about 8 to 10 minutes. Remove and cool on wire racks. Just before completely cool press a fresh leaf into the surface of the cookie.  Then when complete cool, combine the confectioner’s sugar with enough buttermilk to make an icing; spread the icing on the cooled cookies, over the leaves. Store in an airtight container.

Shortbread cookies do not rise much, but have a gentle not-so-sweet flavor that is perfect after dinner or serving with other finger foods.  They are especially good for the tea drinker in your life.

Anise Shortbread Cookies

Makes 2 dozen cookies 

These not-too-sweet anise shortbreads are just right with an after-dinner demitasse. Dipping them in ice water and rolling them in sugar before baking gives them an attractive crystalline finish.

• 2 sticks unsalted butter, softened
• 2/3 cup granulated sugar plus more for rolling
• 2 cups unbleached flour
• 1/3 cup confectioners’ sugar
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• ½ to 1 tsp fennel seed or anise seed, lightly bruised with a mortar & pestle

Cream together the butter and sugar. Stir in the vanilla and anise oil. Gradually stir in the flour, confectioners’ sugar, and salt. Pinch off pieces of dough and roll them into balls.  Dip the balls in ice water and roll them in granulated sugar.  Place the balls on an ungreased cookie sheet, flattening them slightly.  Bake at 350 degrees for 12 to 15 minutes or until they just begin to color. Cool the cookies on a rack.

Rosemary Shortbread Cookies

Makes 3 to 4 doz.

• 1 cup butter
• 1 cup very fine granulated sugar
• 3 cups flour
• 3 to 4 heaping tablespoons fresh rosemary, finely chopped

Preheat the oven to 275 degrees. Thoroughly cream the butter and sugar. Add 2 1/2 cups flour and mix. Turn out on a board floured with the remaining 1/2 cup flour. Knead in the rosemary along with the flour until the dough cracks on the surface and doesn’t stick to the board. Roll it 1/4 inch thick, then cut into shapes. Bake on an ungreased cookie sheet 50 minutes, or until lightly browned. Cool on racks.