Lemon Thyme Shortbread

  • serves 42
Anna Olson
Anna Olson Sugar


230 Ratings
Directions for: Lemon Thyme Shortbread


Lemon Thyme Shortbread

3 ¼ cup all purpose flour

2 tsp baking powder

¼ tsp salt

2 Tbsp fresh thyme, chopped

1 cup unsalted butter, room temperature

1 ½ cup sugar

2 Tbsp lemon zest

1 Tbsp fresh ginger, grated

1 egg

2 Tbsp lemon juice

milk, for brushing

To Assemble


Lemon Thyme Shortbread

1. Sift together flour, baking powder and salt. Stir in chopped thyme.

2. Cream butter, sugar, zest and ginger until fluffy. Stir in egg and lemon juice. Add dry ingredients and blend until dough comes together.

3. Divide dough in half and shape into logs. Wrap and chill for at least 2 hours (or freeze).

4. Preheat oven to 325 F.

5. Unwrap dough and slice into thin wafers and place on a greased or parchment-lined baking sheet. Brush cookies with milk and bake for 12-15 minutes, just until edges turn golden.

To Assemble

1. Just Enjoy.

See more: Herbs, Summer, Bake, Dessert, Snack, Picnic, Citrus


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