March 15, 2012

Lemon-Thyme Shortbread

Rainstorms are loitering around San Francisco this week and when the weather gets like this it's definitely a sign for me to stay indoors and bake.  Not that I ever really need to find an excuse!


I wanted to make something that was quick and easy.  Luckily inspiration came courtesy of Martha Stewart when she was making chocolate-dipped shortbread on her show.  Dealing with chocolate seemed too messy so I flavored my cookies with lemon and thyme. 

Word of caution: whenever you infuse an herbal element in to a sweet I find it's best to use a light touch.  Otherwise you run the risk of the finished product tasting like scented soap...not so nice. This shortbread has just the right balance of citrus and herb without being too overpowering.  Wouldn't they be the perfect accompaniment to a cup of tea or glass of freshly-squeezed lemonade?  

Today is my dear friend Susanne's birthday so I wanted to wish her a wonderful day!


Lemon-Thyme Shortbread 

Makes about 3-4 dozen cookies, depending on cookie cutter

1 cup unsalted butter, room temperature
2/3 cup sugar
1/2 teaspoon pure lemon extract
1 teaspoon vanilla extract
zest of 1 medium lemon
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
2 1/3 cup all-purpose flour

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined, 1 to 2 minutes. Add lemon extract, vanilla extract, lemon zest, chopped thyme and salt. With the mixer on low, gradually add flour, scraping down sides of bowl as necessary. Continue mixing until well combined.

Divide dough in half. Place one piece of dough on a large piece of plastic wrap; cover with a second piece of plastic wrap and roll out dough between plastic wrap to 1/4-inch thickness. Place on a baking sheet and transfer to refrigerator and chill until firm, about 45 minutes. Repeat process with remaining dough.

Using a 2-inch round fluted cutter (or other shaped cutter), cut out dough, re-rolling scraps as necessary. Transfer to prepared baking sheets.  Bake until firm, 12 to 14 minutes, or until lightly browned. Let cookies cool on baking sheets for 5 minutes; carefully transfer cookies to a wire rack and let cool completely.


  1. Susanne3/15/2012

    Thank for the birthday greeting Truc :-).

  2. These look amazing!!! I love savory shortbread cookies. Lemon and thyme are definitely made for each other!


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