I love adding herbs to sweets for more depth and flavor. Tarragon is a favorite of mine and the subtle anise notes are great with buttery shortbread. This shortbread is baked in a pan and then cut into thick slices , giving it a crunchy exterior and soft crumbling interior. It is a variation on the traditional crisp shortbread cookies I’ve made in the past. The tarragon can be substituted with the herb or extract of your choice.
These cookies are great with coffee or tea or alongside ice cream. They are also delicious served with lemon curd on the side.
TARRAGON SHORTBREAD
INGREDIENTS:
3/4 cup powdered sugar
1/2 teaspoon salt
1 3/4 cups all purpose flour
2 sticks ( 8 ounces) unsalted butter, cubes and slightly softened
1- 2 tablespoons finely chopped tarragon
turbinado sugar for topping
TO MAKE:
Grease an 8” x 8” pan and line with a piece of parchment paper across the bottom and up the side.
In the bowl of a stand or hand mixer, combine the powdered sugar, salt, and flour. Add the butter and mix until the mixture comes together. Mix in the tarragon.
Spread the dough evenly in the lined pan. Chill for several hours to overnight.
Preheat the oven to 300 degrees. Score the shortbread into 12 pieces. Pierce the top with a fork in neat rows. Lightly sprinkle with turbinado.
Bake for about 45 minutes until lightly browned. Let cool for 5 minutes, remove from the pan and slice along the scored lines. Cool completely before eating.
