French in a Flash: Tisane Shortbread Cookies with Lemon Verbena

RECIPE: Tisane Shortbread Cookies with Lemon Verbena
Lemon Verbena Shortbread

Verveine Shortbread

I don’t really like my nose–it’s a bit big. It is a Saretsky landmark, that’s for sure. But when I was growing up, all I wanted was one of those sweet little ski jumps that all my classmates had. I have a feeling it was all my fault. Call me Pinocchio.

When I was little, I told one little lie–the only lie I can remember telling to date. I was eating my favorite Chessmen cookies, and I told my dad that I had only had one, when I actually had three. Actually, come to think of it, this is probably the first my dad has heard of this!

I love cookies–they are one of the few things I would lie for. In this week’s French in a Flash on Serious Eats, I get inspired but all the buttery cookies I’m devouring here in Provence. I flavor crumbly, salty-sweet shortbread with South-of-France tisane staples lemon and lemon verbena. The result is unusual, clean, comforting, and irresistible. Definitely worth a bigger nose. As always, click here for the full story and recipe!

Tisane Shortbread Cookies with Lemon Verbena

Lemon Verbena ShortbreadIngredients

  • 2 sticks butter, room temperature
  • 3/4 cup sugar, plus extra for sprinkling
  • Zest of 2 lemons
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 heaping tablespoon finely ground verbena (3 tea bags)

Procedure

  1. In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and lemon zest until just combined.
  2. Separate the dough into two parts, and place each half on a large sheet of plastic wrap. Roll the dough into two logs about 2 inches in diameter and wrap in plastic. Refrigerate until cold throughout, about an hour.
  3. Preheat the oven to 350°F. Take the dough out of the fridge.
  4. After the dough has sat out for about 10 minutes, carefully cut the dough into 1/2-inch thick discs, trying not to crumble the dough. Lay the discs onto a baking sheet. Sprinkle lightly with a dusting of sugar to form a sparkling, firm crust on the top of each cookie. Bake for about 20 minutes, until golden and firm. Allow to stand for a few minutes, until they are firm enough to move. Remove to a wire rack to cool, and serve with tea.
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Categories: Desserts, Eat, French in a Flash, Pastry, Recipes, Series, Vegetarian

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