Easy Lemon Herb Shortbread Cookies

Steps

• 1

  In a medium-size bowl, briefly mix the flour and salt. Set aside. In a large bowl with a hand mixer or in the bowl of a standing mixer, blend the butter and confectioner’s sugar well. Add the egg, vanilla extract and lemon zest and juice and mix well. Gradually blend in the flour mixture and stir until a dough forms. Scoop the dough from the bowl and wrap in a zip-top bag or in plastic wrap and refrigerate for 1 to 2 hours.

  
• 2

  Preheat oven to 375° F. Prepare your herbs by either finely chopping the leaves or snipping more decorative, larger pieces. You can choose to keep the herbs separate and use only one kind of herb per cookie, or you can blend them into a mixture. Shown here, the herbs are kept separate. Set aside.

  
• 3

  On a lightly-floured surface, roll out the chilled cookie dough to 1/4-inch thickness. Use a 2 1/2-inch circle, oval or square cookie cutter to cut out your cookies. Transfer cookies to a parchment paper-lined baking tray. Mix the egg white and water. Lightly brush the top surface of the cookies with the egg white mixture. Sprinkle or place the herbs on each cookie. Gently press the herbs to flatten against the cookies. If desired, sprinkle a pinch of sugar on each cookie.

  
• 4

  Bake for 15 to 18 minutes, or until the edges turn golden brown.