Herb Shortbread Cookies

Herb Shortbread Cookie

Miz Helen's Kitchen

Adapted From Culinary Adventures with Camilla

makes 24 cookies


10 tablespoons cold butter

1/2 cup sugar (for dough)

1/4 cup sugar (for finishing roll)

1 teaspoon vanilla

1 tablespoon honey

1 egg, beaten

1- 3/4 cups white whole wheat flour

1/2 teaspoon fresh sage, minced

1/2 teaspoon fresh rosemary, chopped

1/2 teaspoon fresh thyme leaves


In a medium size mixing bowl, mix the butter and sugar until creamy.  Add vanilla and honey, mix until completely blended.

Stir in the beaten egg and mix until the egg has been completely incorporated.

Add the flour a little at a time until all the four is blended into the mix.

Stir in the herbs and stir until all the herbs are evenly mixed in the dough.

Place the dough in the center of a large wax paper and form a long roll, then roll the dough with sugar, lightly covering the outside of the roll.

Cover the roll with the wax paper and refrigerate for 1 hour.

Preheat oven to 375 degrees

Slice the chilled dough roll into 1/4 inch slices.

Place the slices on the cookie sheet and sprinkle the tops with sugar.

Bake for 14 to 16 minutes until slightly browned.

Transfer to a wire rack and cool, (but they are really good warm right out of the oven)