Desserts

Lemon Thyme Shortbread

Makes about 3 dozen cookies

Lemon Thyme Shortbread

Makes about 3 dozen cookies

While thyme may seem like an unlikely ingredient for a sweet cookie, you will quickly
learn why these are so popular.

Nutritional information per cookie (with ½ teaspoon icing):Calories 89 (56% from fat) carb. 9g pro. 1g fat 5g sat. fat 3g chol. 25mg sod. 32mg calc. 2mg fiber 0g

Ingredients

Cookie Dough:

  • 1¾ cups unbleached all-purpose flour
  • ½ teaspoon kosher salt
  • 16 tablespoons (2 sticks; ½ pound) European style, unsalted butter, cut into 8 pieces, room temperature
  • ¹⁄³ cup granulated sugar
  • ¹⁄³ cup confectioners’ sugar, sifted
  • 2 large egg yolks, room temperature
  • 1 to 2 tablespoons fresh thyme leaves
  • 2 tablespoons grated lemon zest

Lemon Icing:

  • ½ cup confectioners’ sugar, sifted
  • 2 tablespoons heavy cream
  • 2 teaspoons fresh lemon juice
  • Pinch fine sea salt

Preparation

  1. Put the flour and salt into a medium mixing bowl. Using the beaters, mix on Speed 1 to fully combine, about 30 seconds. Reserve.
  2. Put the butter into a large mixing bowl. Mix on Speeds 2 to 3 until creamy, then add the sugars. Mix on Speeds 2 to 3 until light, then add the egg yolks and mix until combined. Add the dry ingredients and mix on Speed 2 until evenly mixed. Add the thyme and lemon zest and gently mix into dough.
  3. Divide dough into two discs. Wrap in wax paper/parchment, then wrap well in plastic wrap, and refrigerate overnight.
  4. Take dough out of fridge to soften slightly. Preheat oven to 350°F with two racks in the lower and upper middle thirds of the oven. Line two rimmed baking sheets with parchment paper.
  5. Roll dough out to ¼-inch thickness and use a 1½-inch round cutter to form small discs. Put onto baking sheets and chill for about 10 minutes.
  6. Bake chilled cookies for about 12 minutes, until just browned around the edges, rotating pans if necessary. Cool cookies completely.
  7. While cookies are cooling, prepare the icing. Put all of the ingredients into a medium mixing bowl and mix on Speed 1 until very smooth. If the icing appears to be too thick, add more cream, 1 teaspoon at a time. If it appears to be too thin, add more confectioners’ sugar, 1 teaspoon at a time. Spread on top of cooled cookies as desired.