LEMON, THYME AND WALNUT COOKIES
We coated refrigerated sugar cookie dough with thyme, lemon and chopped walnuts-they're a great complement for your next cheese platter.
Provided by Inspired Taste
Categories Dessert
Time 30m
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- In small bowl, mix thyme, lemon peel and walnuts; sprinkle on cutting board. Roll cookie dough over mixture until coated. Cut cookie dough into 24 (1/2-inch) slices, using sharp knife.
- On ungreased cookie sheet, place slices 2 inches apart. Bake 10 to 12 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely. Store in airtight container.
Nutrition Facts : ServingSize 1 Serving
THYME-WALNUT SANDIES
Steps:
- Make the cookies:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 7-10 minutes. Let cool.
- Pulse walnuts and whole wheat flour in a food processor until finely ground. Add all-purpose flour and salt and pulse to combine.
- Using your fingers, work thyme into granulated sugar in a small bowl until mixture starts to look moist and clump together. Using an electric mixer on medium-high speed, beat thyme sugar, butter, and powdered sugar in a large bowl until light and smooth, about 2 minutes. Reduce speed to low and gradually add dry ingredients and mix just until combined. Use a rubber spatula to mix in any remaining dry spots or flour at the bottom of the bowl.
- Transfer dough to a sheet of parchment paper and form into a 12" log. Firmly roll up log in parchment paper, then wrap tightly in plastic. Chill on a flat surface until firm, at least 4 hours.
- Preheat oven to 350°. Slice off both ends of log to make neat edges, then remove plastic and parchment. Slice dough into 1/4"-thick rounds and place on parchment-lined rimmed baking sheets, spacing about 1" apart. Bake, rotating baking sheets halfway through, until edges of cookies are light golden but centers are still pale, 10-15 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
- Make the icing and assemble:
- Whisk powdered sugar, orange zest, orange juice, cream, coconut oil, thyme, and salt in a medium bowl until no lumps remain.
- Using a spoon or small offset spatula, spread about 1 tsp. icing over each cooled cookie (you will have some icing left over). Let cookies sit until icing is set, at least 45 minutes.
- Do Ahead
- Dough can be made 1 day ahead. Keep chilled, or freeze up to 1 month. Cookies can be frosted 1 day ahead. Store airtight at room temperature.
LEMON TEA COOKIES
These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. —Phyllis Dietz, Westland, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg yolk and vanilla. Gradually add flour and mix well. , Divide dough in half and shape each half into a 14-in. roll; reshape each roll into a 14x1-1/8x1-1/8-in. block. Wrap and refrigerate overnight. , Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle half the cookies with nuts, gently pressing into dough. , Bake at 400° for 8-10 minutes or until golden brown around the edges. Remove to wire racks to cool completely., In a small bowl, cream the butter, lemon juice and orange zest until fluffy. Gradually add confectioners' sugar until smooth. Tint yellow if desired. Spread about 1 teaspoon filling on bottoms of the plain cookies; place nut-topped cookies over filling.
Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON THYME OLIVE OIL COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking sheets.
- Put the flour, sugar, baking soda, pepper, and thyme into a bowl and whisk together to combine. In a small bowl, whisk together the olive oil, milk, lemon juice, and zest. Add the liquid ingredients to the dry ingredients, stirring with a wooden spoon until you form a nice smooth dough.
- Roll heaping teaspoonfuls of the dough into balls. Place them about 2 inches apart on the prepared baking sheets. Bake the cookies about 12 to 15 minutes, or until they are browned around the edges. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely.
LEMON THYME COOKIES
Another reason, if you need one, to grown herbs.. These are so delightful, with just a hint of lemon thyme
Provided by grandma2969
Categories Dessert
Time 4h15m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Sift together the dry ingredients.
- Cream the butter and sugar. Add eggs, one at a time, and mix well after each addition.
- Stir in the crumbled lemon thyme.
- Form into a ball, place in a zip lock type plastic bag and refrigerate several hours or overnight.
- Preheat oven to 350*.
- Roll into 1" balls and place on a lightly greased cookie sheet.
- Flatten slightly.
- Bake in a 350* oven for 10 minutes. Watch closely.
Nutrition Facts : Calories 1020.8, Fat 49.3, SaturatedFat 30.1, Cholesterol 227.8, Sodium 654.6, Carbohydrate 135.4, Fiber 2.2, Sugar 75.4, Protein 11.7
LEMON THYME SHORTBREAD COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, powdered sugar, large egg, McCormick® vanilla extract, lemon, lemon, all purpose flour, kosher salt, McCormick® Dried Thyme Leaves, powdered sugar, milk, lemon
Provided by McCormick
Categories Desserts
Yield 20 cookies
Number Of Ingredients 13
Steps:
- In a large bowl, use an electric hand mixer on medium speed to cream together the butter, granulated sugar, and powdered sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl, then add the egg, McCormick® Vanilla Extract, lemon zest, and lemon juice, and mix until fully combined, about 3 minutes.
- Add the flour, salt, and McCormick® Dried Thyme Leaves, and mix on low speed until the dough comes together.
- Transfer the dough to a sheet of parchment paper and use the parchment to roll the dough into a log about 10 inches long and 2 inches wide. Chill the dough in the refrigerator for 1 hour.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Slice the log crosswise into ½-inch-thick rounds. Place the dough rounds on the prepared baking sheet, spacing about 2 inches apart.
- Bake the cookies for 12 minutes, or until the edges are golden brown. Transfer to a wire rack and let cool for 10 minutes.
- Make the glaze: In a small bowl, whisk together the powdered sugar and milk until smooth.
- Dip the tops of the cookies in the icing or spread the icing over the cookies, then return to the wire rack. Zest the lemon lightly over each cookie. Let the glaze set for about 30 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 104 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, Sugar 11 grams
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