Lemon Thyme Shortbread Cookies Recipe By Tasty

Steps:

• Cream butter, sugar, thyme and lemon zest until light and fluffy, 5-7 minutes. Beat in egg yolk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Roughly shape dough into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using paper to mold the dough into a smooth roll. Place the wrapped roll in an airtight container; refrigerate 1 hour or overnight., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 12-15 minutes. Cool in pans 5 minutes. Remove to wire racks to finish cooling.

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball., On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired. , Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely. , Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.

Steps:

• Preheat oven to 325°F in a large bowl stir together flour, powdered sugar, cornmeal, thyme, and lemon peel. Drizzle with honey; do not stir. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Knead dough until smooth; shape into a ball.
• On an ungreased cookie sheet, pat mixture into a 9-inch square. Using a pastry wheel or sharp knife, cut into desired shapes; do not separate. If desired, sprinkle with coarse sugar. Bake 24 to 30 minutes or until bottom starts to brown and center is set.
• Remove from oven. While warm, remove shortbread. Cool completely on cookie sheet on a wire rack. If desired, drizzle honey over each cookie before serving and garnish with thyme sprigs. Makes 36 servings.
• To Store: Layer cookies between sheets of waxed paper in an airtight container. Store at room temperature for 2-3 days or freeze up to 3 months.

Steps:

• In a large bowl, use an electric hand mixer on medium speed to cream together the butter, granulated sugar, and powdered sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl, then add the egg, McCormick® Vanilla Extract, lemon zest, and lemon juice, and mix until fully combined, about 3 minutes.
• Add the flour, salt, and McCormick® Dried Thyme Leaves, and mix on low speed until the dough comes together.
• Transfer the dough to a sheet of parchment paper and use the parchment to roll the dough into a log about 10 inches long and 2 inches wide. Chill the dough in the refrigerator for 1 hour.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Slice the log crosswise into ½-inch-thick rounds. Place the dough rounds on the prepared baking sheet, spacing about 2 inches apart.
• Bake the cookies for 12 minutes, or until the edges are golden brown. Transfer to a wire rack and let cool for 10 minutes.
• Make the glaze: In a small bowl, whisk together the powdered sugar and milk until smooth.
• Dip the tops of the cookies in the icing or spread the icing over the cookies, then return to the wire rack. Zest the lemon lightly over each cookie. Let the glaze set for about 30 minutes before serving.
• Enjoy!