A distinctly lemony and thyme infused shortbread recipe, this is great if you have a pot of thyme growing like a weed on you. The lime zest and juice brighten the lemon flavour. The amount of lemon/lime zest/juice can vary – essentially, you need one juicy lemon and one juicy lime.
Ingredients (makes 6 dozen)
- 3 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons fresh thyme chopped into small bits
- 1 cup unsalted butter at room temperature
- 1 1/2 cups sugar
- 2 tablespoons lemon zest
- 1 tablespoon lime zest
- 1 tablespoon fresh grated ginger
- 3 tablespoons lemon juice
- 1 tablespoon lime juice
- 1 egg
- milk to brush on top of shortbread right before baking
Instructions for Lemon Thyme Shortbread
Mix this recipe well ahead of when you expect to bake it. The dough needs to stay refrigerated for at least 2 hours after mixing and before baking. It makes a great frozen dough that can be used to make quick home-made cookies for a couple of months after the initial mixing.
Sift together flour, baking powder, salt. Stir in thyme and coat to ensure even distribution of the thyme in the cookies.
Cream butter and sugar together. Blend in lemon zest and ginger.
Beat egg and lemon juice together lightly. Stir into butter mixture.
Add dry ingredients to butter mixture and blend until a dough forms.
Divide dough into 3 portions (each portion will make about 2 dozen cookies). Shape each portion into a log and wrap in plastic wrap. Freeze 2 of these logs and put the 3rd log into the fridge for at least 2 hours.
Preheat oven to 325 degrees F.
Unwrap dough log – if frozen, let thaw slightly in the refrigerator before baking. Slice into thin cookies. Place on parchment lined cookie sheet. They will spread slightly during baking. Brush tops of cookies with milk.
Bake at 325 degrees F for 15 minutes, until edges just begin to turn golden brown. Transfer cookies to rack to cool.