Let's talk shortbread. It's light, buttery, and melts in your mouth. And these cookies are shortbread heaven! You may be asking - lemon and thyme? Trust me, this is an out-of-this-world delicious combo. Lemon is amazing paired with herbs, and it's the perfect complement to these buttery cookies.
Here's how to make them:
Ingredients (makes 2 dozen cookies)
1 cup (2 sticks) salted butter, softened
1/2 cup confectioners' (powdered) sugar, sifted
1 1/2 cups all-purpose flour
1/2 cup cornstarch, plus more for forming the cookies
2 TBS lemon zest
2 TBS fresh lemon juice
1 TBS fresh thyme, minced (or 1 TSP dried)
Instructions
Preheat your oven to 300° F.
In a large bowl, cream the butter, confectioners' sugar, lemon zest, lemon juice, and thyme until light and fluffy, about 5 minutes.
Sift the flour and cornstarch and add about 1/4 at a time to the butter mixture, beating until well blended.
Lightly dust your hands with cornstarch (this keeps your hands from getting too sticky) and roll the dough into 1" balls.
Place the cookies 1" apart on ungreased baking sheets (you probably need 2).
Press each cookie lightly with a floured fork, horizontally and vertically to give them a criss-cross design..
Bake for 20 minutes, until the bottoms are lightly browned.
Let cool on the pans for 5 minutes, then transfer the cookies to a cooling rack.
Let cool completely and enjoy!
Did you make them? Share pics in the comments!