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.
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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