Lemon Thyme Shortbread Cookies Carrie Sheridan Food

LEMON THYME SHORTBREAD

Steps:

• Sift together flour, baking powder and salt. Stir in chopped thyme.
• Cream butter, sugar, zest and ginger until fluffy. Stir in egg and lemon juice. Add dry ingredients and blend until dough comes together.
• Divide dough in half and shape into logs. Wrap and chill for at least 2 hours (or freeze).
• Preheat oven to 325 F.
• 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.
• Just Enjoy.

LEMON THYME SHORTBREAD COOKIES

Steps:

• In a mason jar or bowl with a tight fitting lid, mix together the granulated sugar and lemon zest, rubbing together between your fingers to release the oils. Cover tightly and set aside
• In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, salt and lemon juice until thoroughly combined, about 3 minutes. In a separate bowl, sift together the all-purpose and cake flours. With the mixer on low, mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Add the thyme and lemon zest and stir just until combined. Roll out the dough to a ¼- ½-inch-thick rectangle. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight
• Preheat the oven to 350ºF. Flour a clean work surface and place cookie dough on top. Cut the refrigerated dough into 2-inch rounds (dip the cookie cutter in flour if the dough is sticking to it) and place on a parchment-lined baking sheet 1 inch apart (cookies will not spread much)
• Bake the cookies until just golden at the edges, about 15-17 minutes. Remove from the oven and immediately sprinkle with lemon sugar. Let cool completely before serving

LEMON THYME SHORTBREAD COOKIES RECIPE BY TASTY

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!

LEMON THYME SHORTBREAD COOKIES -- CARRIE SHERIDAN

Steps:

• Cream butter and powdered sugar. Add salt, zest, lemon juice and thyme. Mix well.
• Add flour and mix well.
• Wrap dought tightly in plastic wrap and chill for 1-2 hours until firm.
• Roll dough on a floured surface to 1/4 inch thickness.
• Use cookie cutters or a knife to cut shapes.
• Place on a baking sheet and bake at 350 for 8-10 minutes.
• Let cool before eating.

LEMON THUMBPRINT COOKIES, LEMON CURD -- CARRIE SHERIDAN

Steps:

• Cream butter and sugar well.
• Add egg and mix well. Add the zest and juice of 1 lemon (about 3 Tablespoons). Mix well.
• Sift salt, baking powder and flour and add, just to being mixed.
• Place small spoonfuls of dough on a baking sheet and form a well in the center of each.
• Fill each well with lemon curd.
• Bake at 325 for 11-14 minutes. Let cookies sit on the baking sheet for 1-2 minutes before transferring to a cooling rack.
• Lemon Curd.
• 5 tablespoons fresh lemon juice.
• 4 tablespoons Kerry Irish Gold unsalted butter, softened.
• 3/4 cup granulated sugar.
• 2 eggs.
• 2 egg yolks.
• 1 tablespoon grated lemon zest.
• In a steel bowl, whisk together all the ingredients except the butter.
• Bring a pot of water to a slow simmer and put the steel pbowl on it, whisking all the way. YOU DONT WANT IT TO CURDLE. Of course, you need to make sure the size of your pot and the steel bowl is such that it fits right inches.
• Once the mixture thickens, stirring pretty constantly, to coat the back of a spoon, take it off the pot. Add in the slab of butter and whisk well so that the butter melts into the mixture. Let cool and transfer to a clean jar. Put cling film on it before closing the lid and refrigerate overnight. It keeps in the refrigerator for a week.

LEMON SHORTBREAD COOKIES

Steps:

• Preheat oven to 325 degrees.
• In a large bowl, cream butter and sugar with electric mixer.
• Scrape sides of the bowl.
• Add lemon juice, zest and flour and mix thoroughly on low speed.
• Shape level tablespoons of dough into logs on ungreased cookie sheet.
• Bake 15-20 minutes until cookie spreads and is very light brown in color.
• Cookies may be dipped in soft lemon frosting or melted chocolate on one end.
• Chill to set chocolate or frosting.

LEMON SHORTBREAD COOKIES

Steps:

• Combine flour, butter, cornstarch, powdered sugar, lemon juice and lemon zest.
• Beat on low for 3 minutes ( scraping bowl often).
• Divide dough into quarters and shape into an inch diameter rolls.( You can make these rolls larger-just adjust cooking time a bit).
• Wrap each in plastic wrap and chill for 1 hour (minimum).
• Preheat oven to 350°F.
• Cut chilled dough into 1/4 inch slices and place on ungreased cookie sheet.
• Bake for 9-12 minutes.
• (Cookies will golden -- not brown.).

LEMON THYME COOKIES

Steps:

• Sift together the dry ingredients.
• Cream the butter and sugar. Add eggs, one at a time, and mix well after each addition.
• Stir in the crumbled lemon thyme.
• Form into a ball, place in a zip lock type plastic bag and refrigerate several hours or overnight.
• Preheat oven to 350*.
• Roll into 1" balls and place on a lightly greased cookie sheet.
• Flatten slightly.
• Bake in a 350* oven for 10 minutes. Watch closely.

NEW YORK TIMES SOUR CREAM PUMPKIN /CARRIE SHERIDAN

Steps:

• Preheat oven to 450 degrees. Prepare pie shell, prick the crust and bake until three-fourths done [usually 7-11 minutes].
• Reduce the oven temperature to 350 degrees.
• Combine 1/2 cup of the sugar with the salt, cinnamon and ginger, nutmeg and cloves in a metal bowl placed over a pot with 2-3 inches of water in it on the stove.
• Blend in the pumpkin puree.
• Beat the egg yolks and stir into the mixture.
• Add the sour cream and mix well.
• Cook over hot, not boiling, water until thick, stirring constantly.
• Beat the egg whites until they form soft peaks.
• Gradually beat in the remaining sugar.
• Fold into the pumpkin mixture.
• Turn into the pie shell and bake for 45 minutes, or until the top has browned.
• Serve with whipped cream, if desired.