• Marnie

Lemon & Thyme Shortbread Cookies


Let's talk shortbread. It's light, buttery, and melts in your mouth. And these cookies are shortbread heaven! You may be asking - lemon and thyme? Trust me, this is an out-of-this-world delicious combo. Lemon is amazing paired with herbs, and it's the perfect complement to these buttery cookies.


Here's how to make them:


Ingredients (makes 2 dozen cookies)

  • 1 cup (2 sticks) salted butter, softened

  • 1/2 cup confectioners' (powdered) sugar, sifted

  • 1 1/2 cups all-purpose flour

  • 1/2 cup cornstarch, plus more for forming the cookies

  • 2 TBS lemon zest

  • 2 TBS fresh lemon juice

  • 1 TBS fresh thyme, minced (or 1 TSP dried)

Instructions

  • Preheat your oven to 300° F.

  • In a large bowl, cream the butter, confectioners' sugar, lemon zest, lemon juice, and thyme until light and fluffy, about 5 minutes.

  • Sift the flour and cornstarch and add about 1/4 at a time to the butter mixture, beating until well blended.

  • Lightly dust your hands with cornstarch (this keeps your hands from getting too sticky) and roll the dough into 1" balls.

  • Place the cookies 1" apart on ungreased baking sheets (you probably need 2).

  • Press each cookie lightly with a floured fork, horizontally and vertically to give them a criss-cross design..

  • Bake for 20 minutes, until the bottoms are lightly browned.

  • Let cool on the pans for 5 minutes, then transfer the cookies to a cooling rack.

  • Let cool completely and enjoy!

Did you make them? Share pics in the comments!

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