Lemongrass Shortbread Cookies
The marriage of two glorious addictions ~ Lemongrass Shortbread Cookies.
Lemongrass is like catnip for me. I want to eat it, drink it, inhale its bright earthy aroma… Heck, I’d be happy to roll in it. Ever since my first encounter with lemongrass in Asian Cuisine, I’ve been hooked.
With a bright lemon essence and a grassy back-note, lemongrass is rightly named. Its intoxicating fragrance is mystically calming and healing. No wonder its used in numerous teas, candles, soap, even lotions. Secretly, I cannot resist buying lemongrass products; they add a little spark of joy to my day.
This year, instead of spending a fortune on lemongrass loot, I invested in a lemongrass plant. Its long green blades and rusty shoots have flourished in the summer sun. The only problem is… I FORGOT ALL ABOUT IT!
I had lofty aspirations of tea, cocktails, sorbet, even a possible souffle. Yet in the midst of vacations, chasing kids, and endless hours at the pool, it’s grown untouched all season. Now that the kids are back in school and my regular routine is emerging, I’m ready to get my hands on that plant.
To pay homage to this most beloved herb, I’m incorporating it into the only other food that effects me with uncontrollable passion… Shortbread. There are a handful of shortbread recipes here on ASP. The crisp buttery layers and velvety crumb make shortbread the perfect cookie, in my opinion. Combined with poppy lemongrass, tender shortbread cookies are EVEN MORE irresistible.
Lemongrass Shortbread Cookies bring two alluring components together for a zippy luxurious treat. I can die a happy girl.
Lemongrass Shortbread Cookies
Ingredients
- 1 1/2 cups unsalted butter softened
- 1 cup sugar
- 1 teaspoon vanilla
- 2 1/2 tablespoon lemongrass minced extra fine, divided
- 1 tablespoon water
- 3 1/4 cup all purpose flour
- 1 teaspoon salt
- 3 tablespoons milk
- 1 1/2 cups powdered sugar
- Food coloring
Instructions
- Preheat the oven to 350 degrees F. Using your electric mixer, cream the butter, sugar, and vanilla together until it is combined.
- Place the lemongrass and 1 tablespoon water together in a small bowl. Heat in the microwave for 1 minute to loosen the flavors. Divide into two equal portions.
- Turn the mixer on low, then add half the lemongrass, salt and flour a little at a time, until the dough comes together.
- Dump the dough onto a floured work surface. Roll the dough out until it is 1/3 of an inch thick. Using a floured 2-inch cookie cutter, cut out cookies and place on a parchment paper lined cookie sheet. Try to cut out as many as possible from the first sheet of dough. Each time you gather and re-roll the dough the cookies will get a little tougher.
- Bake for 20 minutes—until barely golden. Allow the cookies to cool completely.
- Pour 3 tablespoons of milk in a medium bowl. Add the remaining lemongrass and microwave for another minutes to allow the lemongrass to infuse into the milk. Whisk in the powdered sugar until smooth. Add a drop of yellow and a tiny drop of green food coloring if desired.
- Dip the tops of each cookie in the glaze. Use a spoon to scrape the excess off the sides, then place back on the parchment paper to dry.
Wow! These sound amazing!
Oh, I love this shortbread! Great “secret” ingredient!
I can relate to your catnip love of lemon grass with the smell of charcoal. Had one of those moments myself tonight, except mine could have ended in permanent scaring if I had actually rolled in it, but you get the idea. I’ve only worked with lemon grass once, but loved it then. These little cookies sound amazing and look so cute! Loving the green mixer and checkered board too! Rockin’ out
These are gorgeous! Hope you didnt have a bad storm in your area and all is well! These would have been all I need in a hurricane to keep me smiling! awesome color and flavors!
I so adore shortbread and I am in love with the idea of gorgeous glaze…Amazing!
Even your mixer pays homage to your love of lemongrass, lol. I have to admit it’s a flavor I don’t often use in my cooking or baking but you’ve got me excited about it.
Pretty green color on the icing, and I like the scalloped edges too. I’ve only had lemongrass in savory cooking, but I’m intrigued by seeing it featured in a sweet!
Who can’t resist a shortbread cookie, and now infused with lemongrass! I agree it’s an aroma I just love, right along with basil and rosemary! Your photos are gorgeous!
You take something good and just make it better! Shortbread and lemongrass – WOW!
What a nice twist on a classic cookie.
These look delightful. I love the color and I really love lemongrass!
I adore lemon grass! But I have never had it in a sweet treat – I love this idea! Crumbly and addictive I’m sure!
Love this, what a unique way to enjoy shortbread. I would never have thought to use lemongrass in a baked good recipe.
I fell in madly in love with lemongrass this year too after a friend suggested I plant some. I find myself making up ways to use it. These look delicious…
Those look fabulous!!! I wonder if lemongrass would grow here in Utah…hmmm.
These cookies look so tasty! I love the green color on the glaze! I don’t think that I have ever had lemongrass on a cookie before!
I’ve seen these in a cookie before and have wanted to make them ever since. What a great pairing of flavors! They look delicious!
Looks delicious!!