Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup fresh verbena leaves, finely chopped
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Parchment paper
- Rolling pin
- Cookie cutters (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the chopped verbena leaves and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
7. Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch.
8. Cut out the cookies using cookie cutters or a knife, and place them on a parchment-lined baking sheet.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Chilling time: 30 minutes
Cooking time: 12-15 minutes
Total time: 1 hour
5. Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 120
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 25mg
Carbohydrates: 11g
Fiber: 0g
Sugar: 4g
Protein: 1g
Substitutions for ingredients:
- If fresh verbena leaves are not available, you can use 1 tablespoon of dried verbena leaves instead.
- You can substitute the vanilla extract with almond extract or lemon zest for a different flavor.
Variations:
- Add 1/4 cup of finely chopped nuts, such as almonds or pecans, to the dough for added crunch.
- Dip the cooled cookies in melted chocolate for a decadent treat.
- Add a teaspoon of lemon juice to the dough for a tangy twist.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overwork the dough, as this can make the cookies tough.
- If the dough is too crumbly, add a tablespoon of milk to help bring it together.
- For a more pronounced verbena flavor, add a few drops of verbena extract to the dough.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
If the cookies become stale, you can refresh them by placing them in a 350°F (180°C) oven for a few minutes until they are warm and crisp again.
Presentation ideas:
Arrange the cookies on a platter or in a decorative tin for a beautiful presentation.
Garnishes:
Dust the cookies with powdered sugar or sprinkle them with chopped nuts for added texture and flavor.
Pairings:
Serve the cookies with a cup of tea or coffee for a delightful afternoon treat.
Suggested side dishes:
These cookies are perfect on their own, but you could also serve them with fresh fruit or a cheese plate for a more substantial snack.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the cookies spread too much during baking, make sure the dough is chilled before baking and that the oven is at the correct temperature.
Food safety advice:
Make sure to wash the verbena leaves thoroughly before using them in the recipe.
Food history:
Shortbread cookies have been a popular treat in Scotland for centuries, and are traditionally made with butter, sugar, and flour.
Flavor profiles:
These cookies have a delicate buttery flavor with a subtle hint of vanilla and verbena.
Serving suggestions:
Serve these cookies as a sweet snack or dessert, or package them up as a homemade gift.
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Taste: Sweet, Buttery, Vanilla, Aromatic, Vanilla-Scented