For Fourth of July this year I made lemon thyme shortbread cookies to go along with our fresh berry salad and homemade whipped cream.
I’ve wanted to learn to make shortbread for a long time and lemon is one of my favorite summer ingredients for baking.
These are not high in sugar, although they are very buttery. People commented they would go well with tea, and were more like British biscuits. Yes I would agree they are more European compared to most of my other sugar filled crunchy or gooey cookies.
But I think in the spring and summer sometimes you need something light that pairs well with iced tea or fresh berries. What I love about these cookies is that the texture is light but still more moist than a cracker and they have a perfect burst of lemon.
2 cups all-purpose flour
1/4 teaspoon salt
2 TBS lemon zest
1 1/2 teaspoons minced thyme
1 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/3 C lemon juice.
- In a small bowl, whisk the flour, salt, lemon zest, and thyme together.
- In a separate bowl beat the butter and powdered sugar until smooth and creamy.
- Then beat in the vanilla extract and lemon juice.
Note: add more lemon juice or zest for a stronger lemon burst or more vanilla for a more mild smooth flavor
4. Chill the dough for at least 1 hour or until firm.
- Preheat oven to 325 degrees F. Put parchment paper, a Silpat, or grease your cookie sheet and put aside.
6. On a lightly floured surface, roll out the dough into a 1/4 inch thick square. Cut into shape of your choosing using a lightly floured cookie cutter.
7. Place shortbread cookies on the cookie sheet and bake for 10-12 minutes, or until cookies are a light brown around the edges
8. Remove cookies from baking sheet and cool completely on a wire rack.
L thought they were good but a little heavy on the thyme. If your not a fan or herbs in your cookies you can always take them out of the recipe or substitute them for some fresh vanilla bean.