Ridiculously Easy Lemon Thyme Shortbread Recipes

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:

• 1. In a large bowl, beat butter at medium-high speed with an electric mixer until creamy. Add thyme and lemon zest, beating well.
• 2. In another large bowl, sift together flour, cornstarch and salt. Add to butter mixture, beating at medium-low speed combine. Shape dough into a disk. Wrap tightly in plastic wrap. Refrigerate for 30 minutes.
• 3. Roll dough into 3 (1 1/2 inch thick) logs. Wrap tightly in plastic wrap, and refrigerate for 1 hour or up to 5 days. (Dough may be frozen for up to a month.)
• 4. Preheat oven to 350-degrees. Line several baking sheets with parchment paper.
• 5. Bake until lightly golden, approximately 10 minutes. Transfer to a wire rack, and let cool completely. Store in an air tight container.
• 6. Cut shortbread dough into 1/4 inch slices. Place on prepared baking sheets.
• 7. VARIATIONS: Lavender Shortbread--substitute thyme with 2 tablespoons fresh lavender chopped. While I have used both rosemary and lavender, I chose not to combine them in one cookie, instead making two batches, each with a different flavor. If you are feeling particularly adventurous, you may want to try tarragon, lemon balm, or even basil as your herb of choice in this recipe.

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-THYME SHORTBREAD COOKIES

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.