Lemon Thyme Shortbread

For Fourth of July this year I made lemon thyme shortbread cookies to go along with our fresh berry salad and homemade whipped cream. For more on this see:

https://agreenesadventures.org/2016/07/06/4th-of-july-weekend/

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I’ve wanted to learn to make shortbread for a long time and lemon is one of my favorite summer ingredients for baking.

I found a recipe from: twopeasandtheirpod: lemon-rosemary-shortbread that I adapted to make these star shaped light summer cookies.

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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 in style as compared to most of my other sugar filled crunchy or gooey cookies.

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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 then a cracker and they have a perfect burst of lemon.

Ingredients:

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.

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Instructions:

  1. In a small bowl, whisk the flour, salt, lemon zest, and thyme together.
  2. In a separate bowl beat the butter and powdered sugar until smooth and creamy.
  3. Then beat in the vanilla extract and lemon juice.

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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.

  1. Preheat oven to 325 degrees F. Put parchment paper, a Silpat, or grease your cookie sheet and put aside.

IMG_65976. 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.

IMG_65967. 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.

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Then Enjoy!

Luke 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.

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