Susan Belsinger's Herb-Scented Butter Cookies

Prep Time: 1 ½ Hours
Yields: 3 to 4 Dozen Cookies

Comment:
Delightful with tea, or a glass of red wine, these cookies are simple to make and any herb can be used. You can use any of the scented geranium leaves—I especially like ‘Rober’s Lemon Rose’—but any of the rose or citrus-scented leaves work well. Other herb leaves such as rosemary, cinnamon basil, orange mint, or lavender or anise hyssop flowers are quite tasty. They keep well in a tin, or up to 2 months in the freezer.

Ingredients:
2/3 cup sugar
6 to 8 medium-sized scented geranium leaves and/or flowers
12 tablespoons unsalted butter, softened
1 large egg
½ teaspoon vanilla extract
2 cups unbleached white flour, sifted
Pinch of salt

Method:
Combine the sugar and scented geranium leaves in a food processor and pulse until the herb leaves are pulverized with the sugar. Cream the butter and sugar. Beat in the egg and the extract. Gradually mix in the flour and a pinch of salt. The dough will be soft. Divide the dough into 2 parts. Using plastic wrap to shape the dough, roll each part into a cylinder about 1 1/4-inches in diameter. Chill the rolls for an hour, or place in the freezer for 20 minutes. Preheat the oven to 350° F. Remove the plastic wrap and slice the dough into ¼-inch rounds. Place the cookies on ungreased baking sheets and bake for about 10 minutes, until the cookies are a light golden brown. Remove the cookies from the baking sheets while they are hot and cool on racks.

This recipe is excerpted from Susan’s new book not just desserts—sweet herbal recipes.