Lemon Tarragon Shortbread Cookies
Ask and you shall receive.
That’s all I have to say.
I hope these Lemon Tarragon Shortbread Cookies survived the journey from Colorado to NYC!
Thank you for making me feel special.
Lemon Tarragon Shortbread Cookies
1 cup all-purpose flour
1/2 cup powdered sugar + 2-4 Tbs. for dusting
1/4 tsp. sea salt
1/4 tsp. baking powder
1/2 tsp. vanilla extract
1 stick butter, melted and cooled
zest of 1 large lemon + juice
2 Tbs. fresh tarragon, chopped
Combine the flour, sugar, salt, and baking powder.
Stir in vanilla, butter, lemon zest, lemon juice, and fresh tarragon.
Mix well with a spatula to form a dough.
Transfer to a large sheet of plastic wrap and carefully mold into a 2″ diameter log.
Chill for at least 4 hours or overnight.
Preheat oven to 325.
Slice the chilled shortbread log into cookie coins.
Bake on a parchment-lined baking sheet for about 15-20, until the edges begin to turn golden brown.
Dust with additional powdered sugar while still warm.
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