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Lemon Thyme Shortbread Cookies
Lemon Thyme Shortbread Cookies
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Ingredients
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- 1 cup unsalted butter room temperature
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- ¼ teaspoon kosher salt
- 3 tablespoons lemon juice, freshly squeezed
- 1 ¼ cups all-purpose flour
- 1 cup cake flour
-
1 teaspoon Morton & Bassett Thyme
- 1 tablespoon lemon zest
Lemon Sugar
Shortbread Cookies
Directions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, combine lemon zest into sugar rubbing with your fingers, seal with lid until ready for use.
- In a stand mixer bowl, add butter, granulated sugar, powdered sugar, salt, and lemon juice. Mix together using the paddle attachment until fluffy and light.
- In a separate bowl, sift the all-purpose and cake flours together.
- With the mixer on low, gradually add the flour mixture to the butter mixture in three parts, scraping down the sides of the bowl as needed. Once combined, stir in the M&B Thyme and lemon zest.
- On a lightly floured surface, roll the dough out into a rectangle about ½ an inch thick.
- Cut out cookies using a round cookie cutter and place them about 1 inch apart on a parchment-lined baking sheet. Bake for 12-15 minutes, or until the edges are just golden.
- Remove from the oven and sprinkle with lemon sugar.