Lemon Thyme Shortbread Cookies Carrie Sheridan Recipes

LEMON THYME SHORTBREAD COOKIES

Steps:

• In a mixing bowl mash the butter until smooth, then add the sugar and mix once again. Add the lemon zest and juice and mix once again.
• Add the flour ¼ cup at a time and fold it to the butter mixer. Finely chop 1 tablespoon fresh thyme leaves and add it the bowl. Bring everything together using the rubber spatula. Do not knead.
• Dump the whole thing into a clear wrap or a parchment paper and wrap it tight. Place it in the refrigerator for 30 minutes or overnight.
• When you are ready to prepare the cookies, preheat the oven to 325 F and place a parchment paper on a cookie sheet.
• Then roll the dough out by sprinkling little bit of flour. Roll it to ¼ inch thick. Scatter some more thyme leaves and roll one last time gently just to press the leaves. Cut out the cookies and place it on the parchment paper. I used a mini donut cutter.
• Gather the reaming dough, roll again , cut out and place in the cookie sheet.
• Bake for 17 minutes, then leave the baked cookies on the hot cookie sheet for 5 minutes. Then transfer it to a cooling wire rack to cool it down completely before storing it to an airtight jar.

LEMON THYME SHORTBREAD COOKIES

Steps:

• In a mason jar or bowl with a tight fitting lid, mix together the granulated sugar and lemon zest, rubbing together between your fingers to release the oils. Cover tightly and set aside
• In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, salt and lemon juice until thoroughly combined, about 3 minutes. In a separate bowl, sift together the all-purpose and cake flours. With the mixer on low, mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Add the thyme and lemon zest and stir just until combined. Roll out the dough to a ¼- ½-inch-thick rectangle. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight
• Preheat the oven to 350ºF. Flour a clean work surface and place cookie dough on top. Cut the refrigerated dough into 2-inch rounds (dip the cookie cutter in flour if the dough is sticking to it) and place on a parchment-lined baking sheet 1 inch apart (cookies will not spread much)
• Bake the cookies until just golden at the edges, about 15-17 minutes. Remove from the oven and immediately sprinkle with lemon sugar. Let cool completely before serving

LEMON THYME SHORTBREAD

Steps:

• Cream butter and powdered sugar. Add salt, zest, lemon juice, and thyme. Mix well.
• Add flour and mix well.
• Wrap dough tightly in plastic wrap and chill for 1-2 hours, until firm.
• Roll dough on a floured surface to ¼-inch thickness. Use cookie cutters or a knife to cut shapes approximately 2 inches in width. Place shapes on a baking sheet and bake at 350F for 8-10 minutes. Let cool before eating.

LEMON THYME SHORTBREAD COOKIES RECIPE BY TASTY

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!

LEMON THUMBPRINT COOKIES, LEMON CURD -- CARRIE SHERIDAN

Steps:

• Cream butter and sugar well.
• Add egg and mix well. Add the zest and juice of 1 lemon (about 3 Tablespoons). Mix well.
• Sift salt, baking powder and flour and add, just to being mixed.
• Place small spoonfuls of dough on a baking sheet and form a well in the center of each.
• Fill each well with lemon curd.
• Bake at 325 for 11-14 minutes. Let cookies sit on the baking sheet for 1-2 minutes before transferring to a cooling rack.
• Lemon Curd.
• 5 tablespoons fresh lemon juice.
• 4 tablespoons Kerry Irish Gold unsalted butter, softened.
• 3/4 cup granulated sugar.
• 2 eggs.
• 2 egg yolks.
• 1 tablespoon grated lemon zest.
• In a steel bowl, whisk together all the ingredients except the butter.
• Bring a pot of water to a slow simmer and put the steel pbowl on it, whisking all the way. YOU DONT WANT IT TO CURDLE. Of course, you need to make sure the size of your pot and the steel bowl is such that it fits right inches.
• Once the mixture thickens, stirring pretty constantly, to coat the back of a spoon, take it off the pot. Add in the slab of butter and whisk well so that the butter melts into the mixture. Let cool and transfer to a clean jar. Put cling film on it before closing the lid and refrigerate overnight. It keeps in the refrigerator for a week.

LEMON THYME SHORTBREAD COOKIES -- CARRIE SHERIDAN

Steps:

• Cream butter and powdered sugar. Add salt, zest, lemon juice and thyme. Mix well.
• Add flour and mix well.
• Wrap dought tightly in plastic wrap and chill for 1-2 hours until firm.
• Roll dough on a floured surface to 1/4 inch thickness.
• Use cookie cutters or a knife to cut shapes.
• Place on a baking sheet and bake at 350 for 8-10 minutes.
• Let cool before eating.