If you are new to shortbread, welcome to the world of easy cookie doughs and buttery baked cookies. Combining bright lemon zest with fresh thyme makes for a wonderful contrast of flavors for a delightful cookie.
CLASSIC SHORTBREAD
+ SEASONAL FLAVORS
1 cup unsalted butter room temperature
¼ cup granulated sugar
¼ cup powdered sugar ¼ teaspoon kosher salt
3 tablespoons freshly squeezed lemon juice from about 1 large lemon
1 ¼ cups all-purpose flour
1 cup cake flour
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon lemon zest zest of 1 large lemon
These cookies require some forethought and preparation, as the dough needs to be refrigerated for at least 4 hours before baking.
PLAN AHEAD FOR THESE COOKIES
-It allows the flour in the dough to hydrate, which makes for cookies that will bake and brown evenly
- it allows the flour in the dough to hydrate, which makes for cookies that will bake and brown evenly
PLAN AHEAD FOR THESE COOKIES
The dough can be made up to a week ahead of time, too, if it's easier to make the dough one day and bake another later on.
Pro Tip
Put together your lemon sugar first because the preparation of the shortbread dough for this recipe is rather simple.
Simple Lemon Sugar
Roll out the dough to ½-inch thickness, wrap in plastic wrap and place in the fridge to chill. If you roll out the dough before chilling it you don't have to try rolling out cold dough.
Pro Tip
Cut out rounds and bake the sprinkle with the lemon sugar. Store the cooled cookies in an airtight container at room temperature up to 5 days.
CAN THESE COOKIES BE MADE WITH DIFFERENT FLAVORS?
Yes! They can be made with lots of different flavor combinations. Try orange, Meyer lemon or lime. And try substituting the thyme for mint, basil or rosemary.