Lemon Thyme Shortbread Cookies | These unique easy to make melt in your mouth delights go perfect with a cup of tea. Adding a touch of lemon and a hint of thyme to the cookie dough makes these cookies perfect for a garden party. One bite of these cookies and you can be sure to make the last bite a memorable experience.
Everyone went crazy over these cookies at the Spring Ladies Tea. They offer a little bit of the unexpected. I also served
Fruit and Flaxseed Muffins and Honey Walnut Tea Cake.
Lemon Thyme Shortbread Cookies
1 1/2 cups unsalted butter, softened
1/2 cup granulated sugar
2 tablespoons fresh thyme
1 tablespoon lemon zest
3 1/2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
Add butter to a large mixing bowl; beat until creamy.
Mix in the sugar; add the thyme and lemon zest, beat until combined.
In another large bowl sift together the flour, cornstarch and salt.
Add flour mixture to butter mixture; beat until combined.
Separate into THREE 1 1/2-inch logs.
Wrap tightly in plastic wrap; refrigerate 1 hour or up to 5 days.
To use later dough can be frozen
Preheat oven to 350°.
Line baking sheet with parchment paper.
Cut shortbread into 1/4-inch slices.
Place on prepared baking sheets.
Bake for 10 minutes or until lightly browned.
Let cool 2 minutes and transfer to a wire rack to cool completely.
Store in an airtight container.
This recipe was adapted from Southern Dishes and Desserts Magazine
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