This recipe is simple, but oh so delicious. The butter acts as an amplifier for the floral and sweet flavors of sweet clover. A perfect cookie to prepare for the holidays!
Shortbread cookies: a classic recipe that results in sweet, melty, perfectly aromatic bites. Our version highlights the vanilla-like, floral and delicately peppery scent of sweet clover.
These cookies make a great handmade gift for your loved ones with a sweet tooth...if you can refrain from eating them all in the first place!
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated white sugar
- 3 tbsp classic summer honey
- 2 cups all-purpose flour
- a pinch of salt
- 2 tsp powdered sweet clover
Preparation
- In a large bowl, beat butter, sugar and honey until smooth and creamy.
- Add the flour, salt and powdered sweet clover and stir until combined.
- Place two sheets of plastic wrap or parchment paper on the counter and divide the dough in half between the sheets. Using the cling film, shape the dough into two logs about 4 cm in diameter. If desired, shape the logs into squares by gently pressing the top with a cookie sheet to slightly flatten the log, then flip the log on its side and press again.
- Place both logs in the freezer for 30 minutes or in the refrigerator for 2 hours or more, until firm.
- Preheat the oven to 325 degrees Farenheit.
- Remove the dough from the refrigerator or freezer and cut it into slices about 1 cm thick.
- Place slices 1 to 2 inches apart on a lightly greased or parchment lined cookie sheet.
- Bake for 15 to 20 minutes, or until the slices are very lightly browned. Keep in mind that the cookies will continue to harden once out of the oven. Let cool completely before serving.
Recipe adapted from The Baker Upstairs
