I made two desserts for our sweet sixteenth wedding anniversary dinner – The blackberry cabernet gelée I blogged about earlier, and these lemon verbena whole-wheat shortbread cookies. I love the bright citrusy flavor of lemon verbena, which is a nice compliment to these buttery cookies. They were the perfect ending to a beautiful summer evening celebration!
Lemon Verbena Whole-Wheat Shortbread Cookies
Approximately 20 leaves of fresh lemon verbena, stems removed, roughly chopped
1 cup whole-wheat pastry flour
Pinch of salt
1/2 cup unsalted butter, room temperature
1/4 cup confectioner’s sugar
1/2 teaspoon vanilla extract or vanilla bean paste
1/2 teaspoon lemon zest
All-purpose flour for dusting work surface
In the bowl of a food processor, add the lemon verbena, whole-wheat pastry flour, and salt. Process until the lemon verbena leaves are cut into tiny pieces.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar, vanilla, and lemon zest until light and fluffy. Add the flour mixture, and mix until just combined. Be careful not to overmix at this point.
Form the dough into a disc and cover with plastic wrap. Let chill in the refrigerator at least 2 hours or overnight.
Preheat oven to 325 degrees F.
Line a baking sheet with parchment paper.
Sprinkle a little all-purpose flour on a rolling pin and a clean work surface. Roll out the dough until it is about 1/8-inch thick. Cut into desired shapes with cookie cutters. Place the cookies on the prepared baking sheet. Bake for about 12 minutes, or until cooked through.