RECIPE
Thyme & Lemon Shortbread Cookies
for Houweling’s
INGREDIENTS
- 1 cup softened butter (salted or unsalted)
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- zest from 2 lemons
- 3 tbsp fresh lemon juice
- 2 cups all-purpose flour
- 1 tbsp fresh thyme
- ½ tsp kosher salt
Optional:
- 2 tbsp sugar
- 1 tsp lemon zest
- thyme leaves for garnish
INSTRUCTIONS
Either in a stand mixer with a paddle or with a hand mixer, cream together the butter and both granulated sugar and powdered sugar, as well as the salt, and lemon juice.
Carefully mix in the flour, in small batches, scraping down the sides as you go. When flour is incorporated fully, mix in the thyme, and 2-3 tablespoons of lemon zest until just combined.
Wrap the dough in plastic wrap and let sit in the refrigerator for 4 to 24 hours.
Preheat oven to 350F.
Remove the dough and place on a floured surface, cut dough in half or quarters to make rolling the chilled dough easier. Roll to about ¼ to ½ an inch high, making sure the dough is even.
Dip your cookie cutter in flour and cut out cookies, placing them on a parchment lined baking sheet.
Optionally, you can combine lemon zest and sugar, mixing together, and then sprinkle on top of the cut-out cookies before baking or immediately afterwards.
Repeat rolling dough and cutting out cookies until the dough is fully used.
Bake the cookies for 15minutes (or more) until the edges begin to brown.
Cool on a wire rack, and sprinkle with thyme leaves to serve.
Keep in a covered container.
