Lemon-Thyme Cookies
I had a surplus of thyme in my garden and with winter weather approaching, I decided to incorporate the herb into these little cookies. Fresh lemon adds brightness and thyme can add a touch of earthiness with undertones of citrus and mint. Some people might think adding herbs to baked goods is odd, but honestly the flavors meld in just the right way. Bringing bits of my garden into baked goods is a thing of joy.
Last Christmas, my sister gifted me an embossed rolling pin ,after her trip to Austria. I thought the Santa design would add a cute holiday touch. A pile of Jolly Saint Nick cookies would look adorable sitting out on Christmas Eve. I enjoy using tools that add amazing flair with just a tiny bit of effort.
Lemon Thyme Cookies- (adapted from BH&G)
Ingredients:
½ cup butter, softened
¼ cup granulated sugar
1 tablespoon fresh thyme; snipped from stem
2 teaspoons finely shredded lemon zest
1 tablespoon lemon juice
1/8 tsp cinnamon
1/8 tsp nutmeg
1 ¼ cups all-purpose flour
Coarse sugar
Directions:
Preheat oven to 350F. Beat the butter in a stand mixer until smooth. (30-60 seconds). Add 1/4 cup granulated sugar and beat until combined, scraping sides of bowl occasionally. Beat in thyme, lemon peel, lemon juice, and spices. Add flour and lightly mix until combined. Form dough mixture into a ball.
Divide dough into three equal portions. Roll each portion out on a lightly floured surface, dough should be 1/4” thick. After rolling, I used an embossed rolling pin to add a festive design to the dough. If you don’t have this tool, feel free to skip. Otherwise, using ample pressure, roll embossed rolling pin over dough to leave an impression (make sure to lightly coat rolling pin with flour). You may cut out cookies in any desired shape; I chose round scalloped circles. Sprinkle cutouts with coarse sugar. Place cutouts on ungreased cookie sheets. Freeze cookies for ten minutes to help maintain embossed design.
Bake in preheated oven for 12 minutes or until edges are just lightly brown. Transfer to wire racks and let cool.
~ You may freeze these cookies for up to three months.
I hope you are not sick of Christmas cookies yet because I have a few more delicious varieties to share. What holiday baking do you have ahead of you? I’m working on a few more cookie recipes and a Christmas cake that my daughter requested.
Thanks for reading! xo