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 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
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
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
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