Lemon Thyme Shortbread Cookies

It was fun adding the flavor of thyme to these cookies. I don't often mix herbs into my desserts. Some people wondered what the unusual flavor was. Others weren't even familiar with the word "thyme". Thyme is used for cooking as well as medicinal purposes. It has also been used in the past for embalming, warding off nightmares and as a source of courage.

Lemon Thyme Shortbread

2 dozen

Inspired by The Comfort of Cooking

2 cups all purpose flour

1/2 cup almond meal

1  1/2 Tbsp. fresh thyme leaves

zest of 1 lemon

1/2 tsp. salt

1 cup (226 g) unsalted butter, room temperature

1/4 cup sugar

1/4 cup confectioner's sugar

1 tsp. vanilla extract

1/4 tsp. lemon extract

1 tsp. freshly squeezed lemon juice


1. Process 2 Tbsp. of flour, almond meal and thyme leaves. Pulse until finely ground.

2. In a medium bowl, sift the rest of the flour and salt.  Stir in the almond mixture.

3. In a stand mixer bowl with paddle attachment beat butter until light and fluffy. Beat in sugar and confectioner's sugar. Gradually add flour on low speed just until combined. Add in vanilla, lemon extract and lemon juice. Wrap the dough in plastic wrap and chill at least 1 hour.

4. Preheat oven to 300 degrees. Line baking sheets with parchment paper.

5. Roll the chilled dough out between two sheets of parchment paper to 1/4 " thick. Cut out shapes with 2" cutters. Place 1/2" apart on baking sheet. If dough starts to get sticky, place parchment paper with rolled dough in freezer for a few minutes. Bake 1 sheet at a time for 20 minutes until the sides start turning slightly brown. Remove cookies to cool on wire rack immediately.