Hey spice lovers! Are you looking for a tasty, creative and beautiful gift for mom this weekend? Look no further, because we have something delicious for you with these shortbread cookies with herbs inside and out. Not only are they delicious, but thanks to the addition of chlorophyll, they bring some extra nutrition (and plant magic) to the table.
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 oxygenating 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 some pretty epic natural food coloring.
Our extended WishGarden family was immediately excited to add this formula to their daily routine and get creative with it in their kitchens. We saw smoothies, green beer, mocktails, cocktails and all kinds of culinary creations.
I was really excited to make a recipe shared by our friend Tara Lanich-LaBrie (@themedicinecircle on Instagram). Tara has created an incredible herbal alchemy with her chocolate dipped spring cookie recipe. The vibrant green color you see? Yes, that’s thanks to Chlorophyll & Friends.
This weekend I tried this recipe out on my family, because what better way to give them their daily veggies than in a sweet treat? I’m far from a professional baker, but I had a great time preparing these treats and I have some helpful tips for all the other home cooks out there. (The photos shown here are not of Tara, by the way).
This chocolate dipped shortbread recipe is a real winner to treat mums, step mums, fur mums and plant mums this weekend and of course to have on hand for dessert when you want to impress your friends and family. We hope you try these out at home and feel free to tag us in your creations!
Tips & tricks:
- I used regular butter instead of vegan butter, so that’s a safe option if that’s your preference. Remove your butter from the refrigerator a few hours before you are ready to prepare the recipe.
- My cookies were a little lighter in color than Tara’s, so I think next time I’ll double the amount of Chlorophyll & Friends 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 one reliable source. You can order the powder or 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), then I think you can feel free to leave out the nettle
- Once my batter was ready, I found it helpful to put it in the refrigerator for about 10 minutes and sprinkle some flour on my baking paper to make it easier to work with
- Leave some space between each piece on your baking sheet, they will spread a bit while baking
- The recipe makes between 10 and 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.
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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 director 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 to sell any product.
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