FRENCH IN A FLASH: TISANE SHORTBREAD COOKIES WITH LEMON VERBENA RECIPE
"My white paper knight made from white sugar, white butter, white flour, and a pinch of white salt. My soul mate." I like to tell myself that I have only lied once in my life. I must have been about...
Provided by Kerry Saretsky
Categories Desserts Shortbread Cookies
Time 1h50m
Number Of Ingredients 8
Steps:
- In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and lemon zest until just combined.
- Sift the flour and salt together, and stir in the verbena. If you are using whole leaf verbena, and not tea verbena, you'll want to run it through the food processor to get it very fine. Add the dry ingredients into the wet in three batches, restarting the mixer on low speed, and then raising it to medium. When everything is just combined, stop mixing.
- Separate the dough into two parts, and place each half on a large sheet of plastic wrap. Roll the dough into two logs about 2 inches in diameter and wrap in plastic. Refrigerate until cold throughout, about an hour.
- Preheat the oven to 350°F. Take the dough out of the fridge.
- After the dough has sat out for about 10 minutes, carefully cut the dough into 1/2-inch thick discs, trying not to crumble the dough. Lay the discs onto a baking sheet. Sprinkle lightly with a dusting of sugar to form a sparkling, firm crust on the top of each cookie. Bake for about 20 minutes, until golden and firm. Allow to stand for a few minutes, until they are firm enough to move. Remove to a wire rack to cool, and serve with tea.
OLD FASHIONED SUGAR COOKIES WITH LEMON VERBENA
These little cookies, or biscuits, as we call them in the UK, are absolutely delicious - light and yet fresh with the flavour of the dried lemon verbena. Dried verbena is essential in this recipe, as opposed to fresh leaves, to keep the cookies light, fresh and crisp. They make great gifts - pack them in a little cellophane bag with an attractive ribbon, or in an antique tin; they are also wonderful when served with ice cream. (Recipe from a copy of Better Homes and Gardens that was sent to me by a Zaar friend, I have kept the measurements in cups, as originally posted.)
Provided by French Tart
Categories Drop Cookies
Time 30m
Yield 36 Cookies
Number Of Ingredients 8
Steps:
- Combine flour, lemon verbena leaves, baking powder, and salt; set aside.
- Beat butter in a large bowl with an electric mixer on medium speed for 30 seconds.
- Add sugar, eggs, and vanilla. Beat until well combined.
- Add half of the flour mixture. Beat until combined.
- Stir in remaining flour mixture with a wooden spoon until combined.
- Drop dough by rounded teaspoonfuls 2 inches apart on an ungreased cookie sheet.
- Bake in a 350 degree F (180 degree C ) oven for 8 to 10 minutes or until edges are lightly browned.
- Remove to wire racks and cool.
- Makes 36. Store in an airtight tin for up to 5 days.
Nutrition Facts : Calories 113.5, Fat 5.5, SaturatedFat 3.3, Cholesterol 23.9, Sodium 85.5, Carbohydrate 15.1, Fiber 0.2, Sugar 8.4, Protein 1.3
LEMON VERBENA AND MINT TEA - FRENCH VERVEINE AND MINT TISANE
This is my elderly French neighbour's recipe for a refreshing and popular French tisane, she drinks it almost daily as a digestif, using dried lemon verbena and mint leaves in the winter. Tisanes are popular in France, and most salons de thé serve all manner of wonderful natural tisanes and teas, with exotic herbs and spices, as well as fruit and berries. Nearly all French gardens have Lemon Verbena growing, it also grows wild on the hedgerows this far South in France, and it is added to all manner of things in the kitchen - from soups to sauces, and of course it makes a refreshing and easy drink. This can be served warm or chilled with ice. Garnish with fresh lemon verbena leaves.
Provided by French Tart
Categories Beverages
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Put the fresh herbs (and lemon peel if using) in to a warm teapot. Add the boiling water.
- Allow to infuse for 5 minutes and serve warm, with sugar to taste and a slice of lemon.
- To serve chilled, remove the mint and lemon verbena sprigs and refrigerate before serving with ice cubes and fresh sprigs of lemon verbena and mint.
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