SOFT HERB COOKIES
The combination of butter and herbs is absolutely perfect. It goes with everything really. Chicken, meats, mashed potatoes, potatoes, and as in this case, in crackers. These cookies truly are everything that is good in life. They go with everything. I made them for a charcuterie board the other night and they were perfect. Between the strong cheeses, the charcuterie and the flavor of these soft herb cookies, the board lasted an entire 15 minutes before it was completely gone. I’ll add a picture of the beautiful board that we made with these babies.
Most of the time I don’t add crackers, breads, cookies or anything that can get moist to the board but I made this board just a few minutes before dinner so it was okay this time. These herb cookies go well with everything. A super strong flavor but with a smooth texture. I can really talk for hours about these cookies because ever since I made them I’ve been eating them like popcorn. Every time I walk by the container where I keep them, I have at least two.
WHAT MAKES THESE SOFT HERB COOKIES SO GOOD
There is a combination of flavors there in every bite. We combined dried oregano, fresh rosemary and fresh thyme. Those three herbs do all the work of flavoring. Now, on the other hand, the butter in the recipe makes these cookies melt in your mouth. Really, so delicious. You can tell i really really liked these cookies right?
The other good thing about this dough is that the thickness and shape is up to you. If you like thinner and crunchier cookies, all you have to do is make it thinner when rolling the dough out. If you prefer them thicker and softer, do it less. Also, for example, if you are having a Christmas party, you can use tree and star shaped cookie cutters, if it is for Valentine’s Day, hearts and so on.
TIPS FOR PERFECT COOKIES
The fridge: After rolling out the dough, cover it with plastic wrap and place it in the fridge to rest in the cold for at least half an hour. I left it in there for an hour. This helps the butter in the dough re-solidify and the cookies keep their shape in the oven. Plus, you give those herbs time to start flavoring the whole dough.
Baking: The time in the oven depends on the thickness of your cookies. The thinner the cookie, the less time in the oven. The cookie doesn’t have to turn golden brown either. We want it to keep its soft texture as much as possible. So when you see that the sides are getting a little toasty, the cookie is done. Do you want to make sure? Pick one up carefully and look at the base, if the base is toasty and the sides are too, you can take them out of the oven.
The decoration: You can use extra fresh rosemary and fresh thyme to decorate them. Take out a few small twigs and put them on the semi-stretched dough. There, with the rolling pin, you finish stretching the dough and they will stick to the dough. Cut around the twigs and you have “decorated” cookies. So pretty.
The dough: This time I tried a trick that I saw on a tiktok or something. I put the dough between two layers parchment paper and with a rolling pin stretched it. That way, the dough doesn’t stick to your rolling pin either. Right there between the papers you can take it to the fridge too. And by adding the extra herbs for decoration, you make sure that they don’t move.
EQUIPMENT
Rolling pin: To roll out the dough to the desired thickness.
Parchment paper: If you feel like trying the tip I talked about before, you’ll need these. You can also use it to place the cookies in the oven so that they don’t stick to the baking sheet.
Measures: For all the ingredients in the recipe.
Baking sheet: To place the cookies in the oven.
Chopping board: For all the ingredientes, like the herbs you should chop into really smaller pieces before adding to the dough.
Knife: To cut and chop everything you need.
Bowl: For the dough.
SOFT HERB COOKIES
Ingredients
- 1/2 Cup room temperature butter (100gr)
- 1 large egg
- 1 Splash of water (if necessary)
- 1 1/4 Cup flour
- 1/2 Tsp salt
- 1 Touch of pepper
- 1 Tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp dried oregano
Instructions
- Add flour, salt and herbs to a bowl.
- Add butter in chunks and mix in until you reach a sandy texture.
- Add egg and mix well. (If the dough still looks too dry, add a splash of water)
- Roll out the dough and place in the fridge, covered, for at least 30 minutes.
- Cut out the shape that you want and bake the cookies until the sides start to look a bit toasty in color.
