Easily one of my favorite herbs, thyme can be used universally in an array of dishes — ranging from savory to sweet. Here, I’m highlighting the delicate, minty-lemon thyme leaves in a buttery, melt-in-your-mouth shortbread cookie for an unexpected burst of flavor.
Lemon-Thyme Shortbread Cookies
Makes about 15-20 cookies
By Katie McCall / Gardyn Original Recipe
1 – 1/2 cups all-purpose flour
1/2 cup confectioner’s (powdered) sugar
3/4 cup salted butter (1 – 1/2 sticks), room temperature
1/4 teaspoon salt
1/2 teaspoon fresh lemon zest
1 teaspoon fresh thyme, minced finely
Granulated sugar (for garnish)
Preheat oven to 325 F degrees.
Allow butter to soften at room temperature, then add to a small mixing bowl and beat with an electric mixer 15 – 30 seconds.
Next, add the confectioner’s sugar to the butter and mix until just combined. Add the flour and mix again at low speed until the dough is soft and crumbly.
Lastly, add the salt, fresh lemon zest, and thyme. Mix once more until just incorporated.
Dump the dough out onto a very lightly floured surface and knead gently until a small ball forms. Be sure not to overwork the dough.
Between two pieces of parchment paper, roll the dough to 1/4” thickness and cut into desired shapes.
Transfer cookies to a parchment-lined baking sheet and bake 13-16 minutes or until slightly golden in color. Remove from oven and while still warm, sprinkle (or dip) cookies in granulated sugar for an extra hint of sweetness.
Chef’s Note: These make beautiful gifts, are a wonderful accompaniment to tea, coffee, and after-dinner cocktails, or simply to serve alongside your spread of other holiday desserts. Can also be kept in the freezer for up to two months. Enjoy!
About the Chef:
Katie McCall joins the Gardyn table on a mission to inspire and explore a “kinder” and more sustainable approach to living.
Food writer, Le Cordon Bleu grad, baker, and editor of Two Wild Seeds, Katie McCall has roots working with restaurants on the Michelin’s Bib Gourmand list in Chicago, Illinois.