This recipe is everything shortbread should be. It used 4* ingredients, comes together in minutes and tastes like a boutique treat. (We’ve all paid $5 for a cookie.) You really can’t go awry with a butter cookie. Adding fresh herbs to bring them way above the ‘Church-lady-cookie-exchange’ calibre.
With this recipe, I increased the herbs and added a tsp of lemon zest. Not that the cookie wasn’t already good, but when the title says ‘Lemon Balm,’ I’m expiating Lemon BOMB! FLAVOUR! LEMON! HERSB! anyways, I would recomend following suit.
I paired my shortbread with lemon curt, but even cream cheese icing and fruit would be a delicious (and less time consuming) substitute. You could also just enjoy the cookie solo – which I HAD to do, as some stuck to the pan whistle unmoulding Shucks.
Don’t want a fancy tart? Try a layered /fool-style dessert. By default, my version ended up this way and, it wasn’t the prettiest but flavour wise-oh man.
Feeling ambitious? You can roll out the dough and cut cookie shapes. MAybe put lemon curd or cream cheese in the middle for sandwiches? Maybe drizzle some lemon juice+icing sugar glaze on top? Shortbread has many hats people.
Since making this recipe, I realized lemon curd and blueberry jam/blueberries are the best thing since chocolate and peanut butter. I already knew lemon an blueberries were best buds, but when the flavours are in a convenient spoonable condiment state, watch out snack time! When I ran out of cookies, I was mixing the two into my yogurt in the morning; in case you’re looking for uses for your lemon curd and soon to be abundant blueberries.
Lemon Balm Shortbread
From Lucy Waverman’s Flavour Principal
1. Preheat oven to 300˚.
2. Cream butter, salt and sugar together. Add vanilla. Add remaining ingredients until just combined.
3. If you’re rolling out your dough later, knead to combine and chill for 20-30 minutes.
4. Alternatively, pat into a 9″ tart shell, prick with a fork and chill for 10 minutes. Then bake for 10-20 minutes until lightly golden at the edges.
5. If you are making cookies, roll out chilled dough on a lightly floured surface to 1/4″ thickness. Using a ruler and the points of a knife, cut dough into 11/2″ squares.
6. Place cookies on a parchment-lined baking sheet; prick cookies once with a fork and chill again until firm.
7. Bake for 10-20 minutes until lightly golden at the edges. Cool completely.
Adapted From Epicurous.com
This recipe is so easy I’m really surprised I haven’t made it more. I don’t see anything wrong with having a steady supply of lemon curd, personally. The hardest part is waiting for it to chill.
But seriously the steps are: throw everything into a pot, boil, add butter, chill.
Yes, juicing lemons (or other citrus..??) is annoying and messy. But, if that’s all you have to do for a tart, luscious sauce, I say that’s a pretty good trade-off.
For lemon curd:
- 3 large lemons
- 3/4 cup granulated sugar
- 2 teaspoons cornstarch
- 2 whole large eggs plus 2 large yolks
- 1/2 stick unsalted butter, plus 2 tablespoons, cut into 1/2-inch cubes
1. Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
2. Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
3. Remove from heat and whisk in butter until smooth. Chill with plastic wrap on surface until ready to use.