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
LEMON THYME SHORTBREAD COOKIES
3 key ingredients, some fresh lemon zest and juice along with some fresh thyme leaves is all it requires for this quick easy buttery Lemon Thyme Shortbread Cookies! The dough comes together easy and doesn't even need a stand mixer. A bowl and a rubber spatula are enough. The dough rolls out easy and it's fun to cut it out in your desired shapes.
Provided by Playful Cooking
Categories Cookies
Time 57m
Number Of Ingredients 6
Steps:
- In a mixing bowl mash the butter until smooth, then add the sugar and mix once again. Add the lemon zest and juice and mix once again.
- Add the flour ¼ cup at a time and fold it to the butter mixer. Finely chop 1 tablespoon fresh thyme leaves and add it the bowl. Bring everything together using the rubber spatula. Do not knead.
- Dump the whole thing into a clear wrap or a parchment paper and wrap it tight. Place it in the refrigerator for 30 minutes or overnight.
- When you are ready to prepare the cookies, preheat the oven to 325 F and place a parchment paper on a cookie sheet.
- Then roll the dough out by sprinkling little bit of flour. Roll it to ¼ inch thick. Scatter some more thyme leaves and roll one last time gently just to press the leaves. Cut out the cookies and place it on the parchment paper. I used a mini donut cutter.
- Gather the reaming dough, roll again , cut out and place in the cookie sheet.
- Bake for 17 minutes, then leave the baked cookies on the hot cookie sheet for 5 minutes. Then transfer it to a cooling wire rack to cool it down completely before storing it to an airtight jar.
LEMON THYME SHORTBREAD COOKIES
Shortbread cookies are super easy to make. They come together with a few simple ingredients. For these Lemon Thyme Shortbread cookies, we use a mix of bright, sunshiny bursts of lemon flavor coupled with the subtle earthiness of seasonal thyme
Provided by Kimberlee Ho
Categories All Recipes Dessert Snacks
Time 32m
Number Of Ingredients 11
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
Nutrition Facts : Calories 170 kcal, 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 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
LEMON SHORTBREAD COOKIES
These Lemon Shortbread Cookies are a delightful addition to a holiday cookie plate, but I love making them at all times of year. Enjoy them on their own or with a hot cup of tea!
Provided by Jeanine Donofrio
Categories Dessert
Time 55m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Cream the butter in the bowl of an electric mixer. Add the sugar and beat until fluffy, scraping down the sides of the bowl as needed. Next, add the lemon zest, lemon juice, and thyme and mix again. Finally, add the flour and salt and mix until just combined. Turn the dough out onto a floured surface and flatten into a 1" disk. If the dough is sticky, wrap and chill for 15 to 30 minutes until firm but still pliable.
- Roll the dough on a lightly floured surface until about ¼" thick. If desired, you can roll the dough between two pieces of parchment paper. Use 2" cookie cutters to cut out desired shapes. Transfer to the baking sheet and bake for 10 to 14 minutes or until the edges are lightly browned. Keep any extra cut-out cookies in the fridge until ready to bake.
- Remove from the oven and transfer the cookies to wire racks to cool. Store at room temperature for up to 5 days.
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
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