LEMON THYME ICEBOX COOKIES
I found this recipe at my grandmother's house, and I made it as soon as I got home. The lovely melt-in-your-mouth butter cookie is very unique. It's almost savory because of the thyme, which pairs well with the lemon. -Catherine Adams, Westwego, Louisiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- Cream butter, sugar, thyme and lemon zest until light and fluffy, 5-7 minutes. Beat in egg yolk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Roughly shape dough into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using paper to mold the dough into a smooth roll. Place the wrapped roll in an airtight container; refrigerate 1 hour or overnight., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 12-15 minutes. Cool in pans 5 minutes. Remove to wire racks to finish cooling.
Nutrition Facts : Calories 65 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 61mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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 OLIVE OIL COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking sheets.
- Put the flour, sugar, baking soda, pepper, and thyme into a bowl and whisk together to combine. In a small bowl, whisk together the olive oil, milk, lemon juice, and zest. Add the liquid ingredients to the dry ingredients, stirring with a wooden spoon until you form a nice smooth dough.
- Roll heaping teaspoonfuls of the dough into balls. Place them about 2 inches apart on the prepared baking sheets. Bake the cookies about 12 to 15 minutes, or until they are browned around the edges. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely.
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
THYME-WALNUT SANDIES
Steps:
- Make the cookies:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 7-10 minutes. Let cool.
- Pulse walnuts and whole wheat flour in a food processor until finely ground. Add all-purpose flour and salt and pulse to combine.
- Using your fingers, work thyme into granulated sugar in a small bowl until mixture starts to look moist and clump together. Using an electric mixer on medium-high speed, beat thyme sugar, butter, and powdered sugar in a large bowl until light and smooth, about 2 minutes. Reduce speed to low and gradually add dry ingredients and mix just until combined. Use a rubber spatula to mix in any remaining dry spots or flour at the bottom of the bowl.
- Transfer dough to a sheet of parchment paper and form into a 12" log. Firmly roll up log in parchment paper, then wrap tightly in plastic. Chill on a flat surface until firm, at least 4 hours.
- Preheat oven to 350°. Slice off both ends of log to make neat edges, then remove plastic and parchment. Slice dough into 1/4"-thick rounds and place on parchment-lined rimmed baking sheets, spacing about 1" apart. Bake, rotating baking sheets halfway through, until edges of cookies are light golden but centers are still pale, 10-15 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
- Make the icing and assemble:
- Whisk powdered sugar, orange zest, orange juice, cream, coconut oil, thyme, and salt in a medium bowl until no lumps remain.
- Using a spoon or small offset spatula, spread about 1 tsp. icing over each cooled cookie (you will have some icing left over). Let cookies sit until icing is set, at least 45 minutes.
- Do Ahead
- Dough can be made 1 day ahead. Keep chilled, or freeze up to 1 month. Cookies can be frosted 1 day ahead. Store airtight at room temperature.
LEMON THYME WAFERS
Although usually associated with savory dishes, fresh herbs can put a distinctive twist on classic desserts, such as these lemon wafers. A member of the mint family, thyme lends its flavor to the recipe through infusion -- a process in which herbs, spices, citrus peels, or flowers are steeped in boiling liquid until their flavor is absorbed.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or parchment. Spray lightly with nonstick cooking spray, and set aside.
- In a small heavy-bottomed saucepan, combine cream, lemon zest, and thyme sprigs, and bring to a simmer over low heat. Remove saucepan from heat, and allow the flavors to infuse the cream, 15 to 20 minutes. Pour cream through a sieve, and reserve.
- In a large bowl, whisk together egg whites and sugar until well combined. Whisk in flour and salt. Add melted butter, cream mixture, and lemon extract, and whisk until well combined, about 30 seconds.
- Pour batter into a medium pastry bag fitted with a #11 round tip. Pipe silver-dollar-size (about 1 inch across) circles onto prepared baking sheet, leaving 2 inches between each cookie. Sprinkle each cookie with the picked thyme leaves, and bake for 15 minutes, or until edges turn brown. Transfer cookies to a wire rack to cool.
LEMON THYME COOKIES
Another reason, if you need one, to grown herbs.. These are so delightful, with just a hint of lemon thyme
Provided by grandma2969
Categories Dessert
Time 4h15m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Sift together the dry ingredients.
- Cream the butter and sugar. Add eggs, one at a time, and mix well after each addition.
- Stir in the crumbled lemon thyme.
- Form into a ball, place in a zip lock type plastic bag and refrigerate several hours or overnight.
- Preheat oven to 350*.
- Roll into 1" balls and place on a lightly greased cookie sheet.
- Flatten slightly.
- Bake in a 350* oven for 10 minutes. Watch closely.
Nutrition Facts : Calories 1020.8, Fat 49.3, SaturatedFat 30.1, Cholesterol 227.8, Sodium 654.6, Carbohydrate 135.4, Fiber 2.2, Sugar 75.4, Protein 11.7
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