Lemon-Thyme Shortbread   

Lemon-Thyme Shortbread on a tiered silver trayThis classic Lemon-Thyme Shortbread is a welcome treat any time of the year.

Lemon-Thyme Shortbread   
Makes about 24
  • ½ cup unsalted butter, softened
  • ¼ cup granulated sugar
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon kosher salt
  • 1¼ cups all-purpose flour
  • 24 small sprigs fresh thyme
  • 1 tablespoon sanding sugar
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until creamy, about 2 minutes, stopping to scrape sides of bowl. Add chopped thyme, lemon zest and juice, and salt, beating to combine. With mixer on low speed, gradually add flour, beating until a dough forms. Wrap dough in plastic wrap, and refrigerate for 30 minutes.
  2. Preheat oven to 350°. Line 2 large rimmed baking sheets with parchment paper.
  3. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 2-inch fluted round cutter, cut dough, rerolling scraps as necessary. Place on prepared pans. Place a thyme sprig on each cookie, gently pressing into dough; sprinkle with sanding sugar.
  4. Bake until light golden brown, 10 to 12 minutes, rotating pans halfway through baking. Let cool completely on wire racks.

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May June 2022 cover of Southern Lady