LEMON THYME SHORTBREAD
Steps:
- Heat oven to 350°F. Line 8-inch square baking pan with aluminum foil, extending over edges. Set aside.
- Stir together all shortbread ingredients except flour in bowl. Add flour, beating on low speed until combined.
- Press dough evenly into prepared pan. Bake 17-19 minutes or until edges are golden brown. Cool 2 minutes in pan.
- Lift bars from pan, using foil. Cut bars into 9 equal squares. Cut each square in half diagonally, forming triangles. Cool completely.
- Make glaze by stirring together powdered sugar and lemon juice in bowl; add enough water for desired consistency. Drizzle over shortbread. Immediately sprinkle with edible glitter, if desired.
Nutrition Facts : Calories 100 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 35 milligrams, Carbohydrate 14 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
RIDICULOUSLY EASY LEMON THYME SHORTBREAD
This lemon thyme shortbread is not only ridiculously easy to make, it's also crisp, buttery melt-in-your-mouth delicious!
Provided by Chris Scheuer
Categories Cookies Dessert Dessert/Cookies Snacks
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 325. Lightly grease (I use baking spray) and then line an 8 or 9-inch cake pan (round or square) with parchment paper. (See Café Tips above in post regarding size of the pan.) Line a sheet pan with foil. Set both pans aside.
- Combine soft butter, sugar, lemon zest and juice and vanilla in a medium-large bowl. Stir for about 30 seconds until nice and creamy.
- Add the flour, thyme leaves and salt. Stir just until all of the flour is incorporated. The dough will be crumbly. Press the dough firmly into the prepared pan to create an even surface. Be sure there are no loose crumbs around the edges of the pan. Sprinkle with the sugar.
- Place the cake pan on top of the foil lined sheet pan. Bake for 35-45 minutes until the top is a nice golden brown. (The smaller your pan is, the thicker your shortbread will be and the longer it will take to bake.)
- Invert the shortbread onto a flat plate. Place another plate on top and invert again so the sugared side is up.
- Slide the shortbread onto a cutting board and sprinkle with a bit more sugar, if desired. With a long, sharp knife, cut it into wedges (or rectangles or squares if using a square pan). Transfer pieces to a wire rack to cool completely. Store in an airtight container.
- If you prefer your shortbread crisper, place the cooling rack with the cut pieces on a sheet pan and return return to the oven for 5 minutes then cool completely on the rack.
- Garnish when serving with a few more fresh thyme leaves, if desired.
Nutrition Facts : Calories 245 kcal, Carbohydrate 24 g, Protein 2 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 233 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
LEMON THYME SHORTBREAD
A buttery shortbread with the flavors of fresh lemon and thyme.
Provided by Jen @ Jen's Favorite Cookies
Categories Cookies
Time 10m
Yield 3 dozen
Number Of Ingredients 7
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 BARS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 2h10m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish.
- For the bars:
- In a small bowl combine flour, thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.
- For the glaze:
- In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.
- Using a metal spatula, remove the crust from the pan. Cut into 1 1/2-inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature.
Nutrition Facts : Calories 110 calorie, Fat 6 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 61 milligrams, Carbohydrate 14 grams, Protein 1 grams, Sugar 7 grams
SHORTBREAD LEMON TART
For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.
Nutrition Facts : Calories 330 calories, Fat 18g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
THYME, LEMON, AND SEA-SALT SHORTBREAD
Provided by Mary Cech
Categories Cookies Citrus Fruit Herb Dessert Bake Christmas Cocktail Party Vegetarian Oscars New Year's Eve Lemon Thyme Party Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 26 cookies
Number Of Ingredients 9
Steps:
- Stir the flour, salt, lemon peel, and thyme together in a medium bowl. With your fingertips, rub the butter into the dry ingredients until a coarse, crumbly mixture forms. Blend the lightly beaten egg, egg yolks, and water together. Reserve 1 tablespoon of the egg mixture for brushing.
- Make a well in the center of the flour. Add the remaining egg mixture and blend together with your hands without kneading the dough together; the dough will look a bit crumbly. Turn the dough out onto a lightly floured work surface. Knead the dough together once or twice, just until it sticks together. Press the dough into a 1-inch disc, wrap in plastic film, and refrigerate until firm, about 1/2 hour.
- Preheat the oven to 350°F and line the bottom of a baking sheet with parchment paper or a nonstick baking mat. Remove the dough from the refrigerator, unwrap, and place it on a floured work surface. Press the dough into a 6-by-5-inch rectangle. With a rolling pin, roll the dough into a larger 10-by-7-inch rectangle, about 1/4 inch thick. Cut the dough in half, forming two 5-by-7-inch pieces. Using a pizza wheel or sharp paring knife, cut into 1/2-inch-wide strips. Carefully place the cookies on the prepared baking sheet leaving a little room between each cookie. Brush the tops with the reserved egg mixture and sprinkle a little coarse sea salt on top. Gently press the salt into the surface of each cookie so it does not fall off. Bake until lightly browned, about 20 minutes. Transfer to a cooling rack and serve warm or at room temperature. Store the cookies in an airtight container at room temperature for up to 1 week.
LEMON THYME SHORTBREAD
Provided by Anna Olson
Categories bake,Citrus,dessert,herbs,snack,Summer
Yield 42 servings
Number Of Ingredients 11
Steps:
- Sift together flour, baking powder and salt. Stir in chopped thyme.
- Cream butter, sugar, zest and ginger until fluffy. Stir in egg and lemon juice. Add dry ingredients and blend until dough comes together.
- Divide dough in half and shape into logs. Wrap and chill for at least 2 hours (or freeze).
- Preheat oven to 325 F.
- Unwrap dough and slice into thin wafers and place on a greased or parchment-lined baking sheet. Brush cookies with milk and bake for 12-15 minutes, just until edges turn golden.
- Just Enjoy.
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
LEMON-THYME SHORTBREAD COOKIES
Make and share this Lemon-Thyme Shortbread Cookies recipe from Food.com.
Provided by j1m404
Categories Dessert
Time 50m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F in a large bowl stir together flour, powdered sugar, cornmeal, thyme, and lemon peel. Drizzle with honey; do not stir. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Knead dough until smooth; shape into a ball.
- On an ungreased cookie sheet, pat mixture into a 9-inch square. Using a pastry wheel or sharp knife, cut into desired shapes; do not separate. If desired, sprinkle with coarse sugar. Bake 24 to 30 minutes or until bottom starts to brown and center is set.
- Remove from oven. While warm, remove shortbread. Cool completely on cookie sheet on a wire rack. If desired, drizzle honey over each cookie before serving and garnish with thyme sprigs. Makes 36 servings.
- To Store: Layer cookies between sheets of waxed paper in an airtight container. Store at room temperature for 2-3 days or freeze up to 3 months.
Nutrition Facts : Calories 69.2, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 34.3, Carbohydrate 7.9, Fiber 0.2, Sugar 2.6, Protein 0.7
THYME AND LEMON SAVOURY SHORTBREAD
Made these for the first time yesterday. Very easy to make and something different to sweet biscuits. Make sure you're generous with the sprinkled salt; I was a little stingy and found they tasted a lot better when I put some more on. They can be stored in an air-tight container for up to one week.
Provided by Snowbunny Andorra
Categories Dessert
Time 30m
Yield 15 biscuits
Number Of Ingredients 8
Steps:
- Stir together the flour, salt, lemon zest and thyme.
- Rub in the butter with your fingertips to form a breadcrumb-like consistency.
- Using a wooden spoon, beat in the egg and yolks (reserve a small amount of beaten egg for brushing).
- Knead a couple of times then wrap and place in the fridge for half an hour.
- Unwrap and roll out until half an inch thick. Cut into whatever shape you wish - the traditional is strips.
- Use a fork to brick the tops of the biscuits, then brush with the remaining egg and sprinkle generously with the sea salt.
- Place in a pre-heated oven at 350F until golden (about 20 minutes). Turn out onto a rack to cool. Serve at room temperature.
Nutrition Facts : Calories 121, Fat 7.6, SaturatedFat 4.5, Cholesterol 59.3, Sodium 510.8, Carbohydrate 10.9, Fiber 0.5, Sugar 0.1, Protein 2.3
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