Hey herb lovers! Are you looking for a yummy, creative and gorgeous gift for mom this weekend? Look no further because we’ve got such a treat for you with these shortbread cookies that feature herbs inside and out. Not only are they delicious but thanks to the addition of chlorophyll they bring a little extra nourishment (and plant magic) to the table.
Back in March we launched our new Chlorophyll & Friends tincture, and we were thrilled to share the benefits of this incredible formula with the world: the blood oxygenation and immune boosting power of chlorophyll, the nutrient density of moringa and nettle, the stress supporting properties of holy basil; and the incredible deep green pigment, which not only shows off that incredible photosynthesis but also makes for a pretty epic natural food coloring.
Our extended WishGarden family was immediately excited to both add this formula to their daily routine and get creative with it in their kitchens. We’ve seen smoothies, green beer, mocktails, cocktails and all sorts of culinary creations.
I was most excited to recreate a recipe shared by our friend Tara Lanich-LaBrie (@themedicinecircle on Instagram). Tara dreamt up some incredible herbal alchemy with her Chocolate-Dipped Spring Shortbread Recipe. The vibrant green color you see? Yep, that’s courtesy of Chlorophyll & Friends.
Over the weekend I tested out this recipe on my family because what better to give them their daily greens but in a sweet treat? I am far from a professional baker but I had a great time whipping up these treats and I have some helpful tips for all you other home cooks. (By the way, pictures shown here are Tara’s not mine).
This chocolate-dipped spring shortbread recipe is a surefire winner to treat mom, stepmom, fur moms and plant moms this weekend and of course to have on hand as a go-to dessert anytime you want to impress your friends and family. We hope you try these at home and please tag us in your creations!
Tips & Tricks:
- I used regular butter in place of vegan butter so that’s a safe option if that’s your preference. Get your butter out of the fridge a few hours before you’re ready to prep the recipe.
- My cookies came out a little lighter in color than Tara’s so I think next time I’ll double the amount of Chlorophyll & Friends that I use
- I happened to have dried nettle leaf on hand (what herbalist doesn’t?!) but if you need to add that to your pantry, here’s a reliable source. You can order the powder or the dried herb and powder it yourself
- If you need to make this recipe NOW and can’t wait for your nettle to arrive (we get it), I think you could safely leave the nettle out
- After my batter was ready I found it helpful to put it in the fridge for about 10 minutes and sprinkle some flour on my parchment paper to make it easier to work with
- Leave some room between each piece on your baking sheet, they do spread a bit while baking
- The recipe will make between 10-20 servings depending on the size cookie cutter you use. I recommend going smaller
- Garnish with any herbs/edible flowers you have on hand. I used fresh mint leaves and rose petals.
Jamie McKeown has a BA in Film & Communications from the University of Michigan. She has studied holistic nutrition and natural healing for over 15 years. She is a Certified Health Coach and Herbalist and Head of Education for WishGarden.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease, or sell any product.
Chocolate-Dipped Spring Shortbread With Chlorophyll & Friends!
Shortbread cookies that feature herbs inside and out. Not only are they delicious but thanks to the addition of WishGarden Herbs' Chlorophyll & Friends, they bring a little extra nourishment (and plant magic) to the table…
Keywords: short bread, shortbread, cookies, chlorophyll
- Prep Time: 35 mins
- Cook Time: 12 mins
- Total Time: 47 mins
- 2 ¼ cups gluten-free 1:1 flour blend
- 1 cup vegan butter, cubed and at room temperature
- ½ cup powdered sugar (or sugar substitute)
- ¼ cup maple syrup
- Zest of 1 whole lemon
- 7-10 pumps of WishGarden's Chlorophyll & Friends
- 1 tablespoon powdered nettles (nettle leaf powdered in a coffee or spice grinder)
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ cup 60% or more dark chocolate
- Garnish with flaky salt and dried edible flowers
- In a large mixing bowl, use a hand or stand mixer and whip together the powdered sugar and butter. Add the maple syrup until well-combined.
- Add Chlorophyll & Friends, vanilla, lemon zest, nettle and salt and mix well until combined.
- Now add the flour and mix until the batter is a smooth ball.
- Roll out the ball to about ½ inch thickness between two pieces of parchment paper.
- Use a cookie cutter to cut out the shapes, and place in the freezer for about 10 minutes.
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Bake the cookies for 10-12 minutes until they begin to get slightly golden. Cool completely on a rack before dipping in chocolate.
- Melt the chocolate in a heat-safe bowl and dip the cookies halfway, placing them on parchment paper.
- Garnish with a sprinkle of edible flowers and flaky salt and enjoy!