RIDICULOUSLY EASY LEMON THYME SHORTBREAD
This lemon thyme shortbread is not only ridiculously easy to make, it's also crisp, buttery melt-in-your-mouth delicious!
Provided by Chris Scheuer
Categories Cookies Dessert Dessert/Cookies Snacks
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 325. Lightly grease (I use baking spray) and then line an 8 or 9-inch cake pan (round or square) with parchment paper. (See Café Tips above in post regarding size of the pan.) Line a sheet pan with foil. Set both pans aside.
- Combine soft butter, sugar, lemon zest and juice and vanilla in a medium-large bowl. Stir for about 30 seconds until nice and creamy.
- Add the flour, thyme leaves and salt. Stir just until all of the flour is incorporated. The dough will be crumbly. Press the dough firmly into the prepared pan to create an even surface. Be sure there are no loose crumbs around the edges of the pan. Sprinkle with the sugar.
- Place the cake pan on top of the foil lined sheet pan. Bake for 35-45 minutes until the top is a nice golden brown. (The smaller your pan is, the thicker your shortbread will be and the longer it will take to bake.)
- Invert the shortbread onto a flat plate. Place another plate on top and invert again so the sugared side is up.
- Slide the shortbread onto a cutting board and sprinkle with a bit more sugar, if desired. With a long, sharp knife, cut it into wedges (or rectangles or squares if using a square pan). Transfer pieces to a wire rack to cool completely. Store in an airtight container.
- If you prefer your shortbread crisper, place the cooling rack with the cut pieces on a sheet pan and return return to the oven for 5 minutes then cool completely on the rack.
- Garnish when serving with a few more fresh thyme leaves, if desired.
Nutrition Facts : Calories 245 kcal, Carbohydrate 24 g, Protein 2 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 233 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
LEMON THYME BARS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 2h10m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish.
- For the bars:
- In a small bowl combine flour, thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.
- For the glaze:
- In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.
- Using a metal spatula, remove the crust from the pan. Cut into 1 1/2-inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature.
Nutrition Facts : Calories 110 calorie, Fat 6 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 61 milligrams, Carbohydrate 14 grams, Protein 1 grams, Sugar 7 grams
LEMON THYME SHORTBREAD COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, powdered sugar, large egg, McCormick® vanilla extract, lemon, lemon, all purpose flour, kosher salt, McCormick® Dried Thyme Leaves, powdered sugar, milk, lemon
Provided by McCormick
Categories Desserts
Yield 20 cookies
Number Of Ingredients 13
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!
Nutrition Facts : Calories 104 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, Sugar 11 grams
LEMON & GINGER SHORTBREAD
This zesty teatime shortbread from BBC Good Food reader Jo Foster has a beautiful crumbly texture, plus zingy lemon and warming ginger flavour
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 5
Steps:
- Heat oven to 150C/130C fan/gas 2 and grease a 22cm loose-bottomed fluted tart tin. Put the butter in a bowl and beat with a wooden spoon until soft. Beat in the sugar, then stir in the lemon zest and ginger.
- Stir in the flour and work with your hands to form a soft dough. Tip into the tin and press into an even, flat layer with your fingers. Prick all over with a fork and bake in the oven for 40 mins until pale gold. Cut into wedges then leave to cool completely in the tin. Remove from the tin and dust with caster sugar to serve.
Nutrition Facts : Calories 142 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
LEMON-THYME SHORTBREAD COOKIES
Make and share this Lemon-Thyme Shortbread Cookies recipe from Food.com.
Provided by j1m404
Categories Dessert
Time 50m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 69.2, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 34.3, Carbohydrate 7.9, Fiber 0.2, Sugar 2.6, Protein 0.7
THYME AND LEMON SAVOURY SHORTBREAD
Made these for the first time yesterday. Very easy to make and something different to sweet biscuits. Make sure you're generous with the sprinkled salt; I was a little stingy and found they tasted a lot better when I put some more on. They can be stored in an air-tight container for up to one week.
Provided by Snowbunny Andorra
Categories Dessert
Time 30m
Yield 15 biscuits
Number Of Ingredients 8
Steps:
- Stir together the flour, salt, lemon zest and thyme.
- Rub in the butter with your fingertips to form a breadcrumb-like consistency.
- Using a wooden spoon, beat in the egg and yolks (reserve a small amount of beaten egg for brushing).
- Knead a couple of times then wrap and place in the fridge for half an hour.
- Unwrap and roll out until half an inch thick. Cut into whatever shape you wish - the traditional is strips.
- Use a fork to brick the tops of the biscuits, then brush with the remaining egg and sprinkle generously with the sea salt.
- Place in a pre-heated oven at 350F until golden (about 20 minutes). Turn out onto a rack to cool. Serve at room temperature.
Nutrition Facts : Calories 121, Fat 7.6, SaturatedFat 4.5, Cholesterol 59.3, Sodium 510.8, Carbohydrate 10.9, Fiber 0.5, Sugar 0.1, Protein 2.3
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