What is Herbes de Provence?
Herbes de Provence is a classic blend of aromatic herbs hailing from the Provence region in southeastern France, known for its sun-drenched fields and fragrant landscapes. This delightful medley typically includes dried thyme, rosemary, oregano, marjoram, savory, and, often, a touch of culinary lavender. The blend captures the essence of French countryside cooking, bringing a subtle yet sophisticated flavor to both sweet and savory dishes.
In this recipe, Herbes de Provence adds a floral, slightly earthy undertone to the buttery shortbread, perfectly complementing the vibrant tang of the lemon glaze. The lavender notes are especially magical here, lending the cookies a unique and elegant twist that’s bound to impress. Whether you’re baking for a special occasion or just indulging in a moment of culinary creativity, these cookies will transport your taste buds straight to Provence.
Herbes de Provence Shortbread with Tart Lemon Glaze
Yields about 24 cookies
Ingredients
For the Shortbread Cookies:
- All-purpose flour: 1 ¾ cups (220 g)
- Powdered sugar: ½ cup (60 g)
- Unsalted butter: ¾ cup (170 g), cold and cubed
- Herbes de Provence: 1 tsp – powdered just before use
- Salt: ¼ tsp
- Vanilla extract: 1 tsp
For the Lemon Glaze:
- Powdered sugar: 1 cup (120 g)
- Fresh lemon juice: 2–3 tbsp (adjust for desired consistency)
- Lemon zest: 1 tsp
- Dried lavender or Herbes de Provence (optional): ½ tsp for decoration
Instructions
1. Make the Shortbread Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, powdered sugar, herbes de Provence, and salt.
- Add the cold butter cubes and vanilla extract. Use a pastry cutter or your fingers to rub the butter into the dry ingredients until the dough comes together and holds when pinched. (A food processor works, too!)
- Turn the dough onto a clean surface and form it into a disk. Wrap in plastic wrap and chill for 30 minutes.
- Roll out the dough on a lightly floured surface to about ¼-inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out cookies.
- Place the cookies on the prepared baking sheet and bake for 10–12 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack.
2. Prepare the Tart Lemon Glaze:
- In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be thick enough to coat the back of a spoon but still pourable. Adjust with more lemon juice or powdered sugar as needed.
- If desired, stir in a sprinkle of dried lavender or Herbes de Provence for visual flair and extra flavor.
3. Glaze the Cookies:
- Once the cookies are fully cooled, dip the tops into the lemon glaze, letting the excess drip off. Alternatively, use a spoon to drizzle the glaze over the cookies.
- Place the glazed cookies back on the wire rack and sprinkle a touch of dried lavender or extra lemon zest on top for garnish while the glaze is still wet.
- Let the glaze set for 20–30 minutes at room temperature.
Notes:
- For perfectly smooth glaze, sift the powdered sugar before mixing.
- These cookies store well in an airtight container for up to 3 days.
- If lavender isn’t your thing, just use the herbes blend or skip the garnish.